ed nutmeg, salt, and 2 or three slices of an orange; let it stew
leisurely half an hour, and dish it up on fine carved sippets in a
clean dish, with sliced orange on it, and the juyce of another, and
run it over with beaten butter.

_To hash Lobsters._

Take them out of the shells, mince them small, and put them in a
pipkin with some claret wine, salt, sweet butter, grated nutmeg,
slic't oranges, & some pistaches; being finely stewed, serve them on
sippets, dish them, and run them over with beaten butter, slic't
oranges, some cuts of paste, or lozenges of puff-paste.

_To boil Lobsters to eat cold the common way._

Take them alive or dead, lay them in cold water to make the claws
tuff, and keep them from breaking off; then have a kettle over the
fire with fair water, put in it as much bay-salt, as will make it a
good strong brine, when it boils scum it, and put in the Lobsters,
let them boil leisurely the space of half an hour or more according
to the bigness of them, being well boil'd take them up, wash them,
and then wipe them with beer and butter; and keep them for your use.

_To keep Lobsters a quarter of a year very good._

Take them being boil'd as aforesaid, wrap them in course rags having
been steeped in brine, and bury them in a cellar in some sea-sand
pretty deep.

_To farce a Lobster._

Take a lobster being half boil'd, take the meat out of the shells,
and mince it small with a good fresh eel, season it with cloves &
mace beaten, some sweet herbs minced small and mingled amongst the
meat, yolks of eggs, gooseberries, grapes, or barberries, and
sometimes boil'd artichocks cut into dice-work, or boil'd aspragus,
and some almond-paste mingled with the rest, fill the lobster
shells, claws, tail, and body, and bake it in a blote oven, make
sauce with the gravy and whitewine, and beat up the sauce or lear
with good sweet butter, a grated nutmeg, juyce of oranges, and an
anchove, and rub the dish with a clove of garlick.

To this farcing you may sometime add almond paste currans, sugar,
gooseberries, and make balls to lay about the lobsters, or serve it
with venison sauce.

_To marinate Lobsters._

Take lobsters out of the shells being half boil'd, then take the
tails and lard them with a salt eel (or not lard them) part the
tails into two halves the longest way, and fry them in sweet sallet
oyl, or clarified butter; being finely fryed, put them into a dish
or pipkin, and set them