mace, scalded grapes, gooseberries, or barberries, or some slic’t orange or lemon and some yolks of raw eggs dissolved with some white-wine or claret, and beat up thick with butter; brew it well together, pour it on the fish, and lay on some slic’t lemon, stick the balls with some pistaches, slic’t almonds, pine-apple-seed, or some pretty cuts in paste.
[ To broil Crabs in Oyl or Butter.]
Take Crabs being boil’d in water and salt, steep them in oyl and vinegar, and broil them on a gridiron on a soft fire of embers, in the broiling baste them with some rosemary branches, and being broil’d serve them with the sauces they were boil’d with, oyl and vinegar, or beaten butter, vinegar, and the rosemary branches they were basted with.
[ To fry Crabs.]
Take the meat out of the great claws being first boiled, flour and fry them, and take the meat out of the body strain half of it for sauce, and the other half to fry, and mix it with grated bread, almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified butter, being first dipped in batter, put in a spoonful at a time; then make sauce with wine-vinegar, butter, or juyce of orange, and grated nutmeg, beat up the butter thick, and put some of the meat that was strained into the sauce, warm it and put it in a clean dish, lay the meat on the sauce, slices of orange over all, and run it over with beaten butter, fryed parsley, round the dish brim, and the little legs round the meat.
[ Otherways.]
Being boil’d and cold, take the meat out of the claws, flour and fry them, then take the meat out of the body,
butter it with butter vinegar, and pepper, and put it in a clean dish, put the fryed crab round about it, and run it over with beaten butter, juyce and slices of orange, and lay on it sage leaves fryed in batter, or fryed parsley.
[ To bake Crabs in Pye, Dish, or Patty pan.]
Take four or five crabs being boil’d, take the meat out of the shell and claws as whole as you can, season it with nutmeg and salt lightly; then strain the meat that came out of the body, shells, with a little claret-wine, some cinamon, ginger, juyce of orange and butter, make the pie, dish, or patty pan, lay butter in the bottom, then the meat of the claws, some pistaches, asparagus, some bottoms of artichocks, yolks of hard eggs, large mace, grapes, gooseberries or barberries, dates of slic’t orange, and butter, close it up and bake it, being baked, liquor it with the meat out of the body.