il'd take them out of the shells, and beard them from
the stones, moss, and gravel, wash them in warm water, wipe them
dry, flour them and fry them crisp, serve them with beaten butter,
juyce of orange, and fryed parsley, or fryed sage dipped in batter,
fryed ellicksander leaves, and slic't orange.

_To make a Muscle Pye._

Take a peck of muscles, wash them clean, and set them a boiling in a
kettle of fair water, (but first let the water boil) then put them
into it, give them a warm, and as soon as they are opened, take them
out of the shells, stone them, and mince them with some sweet herbs,
some leeks, pepper, and nutmeg; mince six hard eggs and put to them,
put some butter in the pye, close it up and bake it, being baked
liquor it with some butter, white wine, and slices of orange.

_To stew Prawns, Shrimps, or Craw-Fish._

Being boil'd and picked, stew them in white wine, sweet butter,
nutmeg, and salt, dish them in scollop shells, and run them over
with beaten butter, and juyce of orange or lemon.

Otherways, stew them in butter and cream, and serve them in scollop
shells.

_To stew Lobsters._

Take claret-wine vinegar, nutmeg, salt, and butter, stew them down
some what dry, and dish them in a scollop-shell, run them over with
butter and slic't lemon.

Otherways, cut it into dice-work, and warm it with white-wine and
butter, put it in a pipkin with claret wine or grape verjuyce, and
grated manchet, and fill the scollop-shells.

_Otherways._

Being boil'd, take out the meat, break it small, but break the
shells as little as you can, then put the meat into a pipkin with
claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some
butter; stew all these together softly an hour, being stewed almost
dry, put to it a little more butter, and stir it well together; then
lay very thin toasts in a clean dish, and lay the meat on them. Or
you may put the meat in the shells, and garnish the dish about with
the legs, and lay the body or barrel over the meat with some sliced
lemon, and rare coloured flowers being in summer, or pickled in
winter. Crabs are good the same way, only add to them the juyce of
two or three oranges, a little pepper, and grated bread.

_To stew Lobsters otherways._

Take the meat out of the shells, slice it, and fry it in clarified
butter, (the Lobsters being first boil'd and cold), then put the
meat in a pipkin with some claret wine, some good sweet butter,
grat