The crabs or lobsters being boiled and cold, take all the meat out of
the shells and body; break the claws and take out the meat. Shred it
small; add a spoonful or two of claret, a little vinegar, and a grated
nutmeg. Let it boil up till it is thoroughly hot; then put in some
melted butter, with anchovies and white gravy; thicken with the yolk of
an egg or two, and when very hot put it into the large shell. Put crumbs
of bread over it, and brown it with a salamander.

_Crab, or Lobster, to stew._ No. 1.

A little cayenne, vinegar, butter, flour, and salt. Cover it with water
and let it stew gently.

_Crab, or Lobster, to stew._ No. 2.

When the lobsters are boiled, take out the tail and claws, and dip them
in white wine; strew over them nutmeg, cloves, mace, salt, and pepper,
mixed together. Then pour over them some melted butter with a little
white wine in it; send them to the bakehouse, and let them stand in a
slow oven about half an hour. Pour out the butter and wine, and pour on
some fresh butter; when cold, cover them, and keep them in a cold place.

_Crab, or Lobster, to stew._ No. 3.

Boil the lobsters; when cold take out all the meat; season it well with
pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with
as much clarified butter as will cover it; bake it well. While warm,
take it out of the pot, and let the butter drain from it. Break it as
fine as you can with a spoon or knife; add more seasoning if required;
put it as close as possible in the pot, and cover with clarified butter.
The hen lobsters are best for this purpose, as the eggs impart a good
colour. It may be pounded in a marble mortar, but, if baked enough, will
do as well without it.

_Crawfish, to make red._

Rub the fish with aqua vitae, which will produce the desired effect most
completely.

_Eels broiled whole._

Skin, wash, and dry your eels, and score them with the knife, seasoning
them with pepper, salt, thyme, parsley, and crumbs of bread, turning
them round and skewering them across; you may either roast or broil them
as you like best: the sauce to be melted butter with lemon juice.

_Eels, to collar._

Scour large silver eels with salt; slit them, and take out the
back-bones; wash and dry them; season with shred parsley, sage, an
onion, and thyme. Then roll each into collars, in a cloth; tie them
close with the heads, bones, and a bundle of herbs, and boil them in
salt and water. When tender, t