by; then make sauce with white wine, and
white wine vinegar, four or five blades of large mace, three or four
slic't nutmegs, two races of ginger slic't, some ten or twelve
cloves twice as much of whole pepper, and salt, boil them altogether
with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves,
sage, and parsley, the tops of all these herbs about an inch long;
then take three or four lemons and slice them, dish up the lobsters
on a clean dish, and pour the broth, herbs and spices on the fish,
lay on the lemons, run it over with some of the oyl or butter they
were fryed in, and serve them up hot.

_To broil Lobsters._

Being boil'd lay them on a gridiron, or toast them against the fire,
and baste them with vinegar and butter, or butter only, broil them
leisurely, and being broil'd serve them with butter and vinegar beat
up thick with slic't lemon and nutmeg.

_Otherways._

Broil them, the tail being parted in two halves long ways, also the
claws cracked and broil'd; broil the barrel whole being salted,
baste it with sweet herbs, as tyme, rosemary, parsley, and savory,
being broil'd dish it, and serve it with butter and vinegar.

_To broil Lobsters on paper._

Slice the tails round, and also the claws in long slices, then
butter a dripping-pan made of the paper, lay it on a gridiron, and
put some slices of lobster seasoned with nutmeg and salt, and slices
of a fresh eel, some sageleaves, tops of rosemary, two or three
cloves, and sometimes some bay-leaves or sweet herbs chopped; broil
them on the embers, and being finely broil'd serve them on a dish
and a plate in the same dripping-pan, put to them beaten butter,
juyce of oranges, and slices of lemon.

_To roast Lobsters._

Take a lobster and spit it raw on a small spit, bind the claws and
tail with packthred, baste it with butter, vinegar, and sprigs of
rosemary, and salt it in the roasting.

_Otherways._

Half boil them, take them out of the shells, and lard them with
small lard made of a salt eel, lard the claws and tails, and spit
the meat on a small spit, with some slices of the eel, and sage or
bay leaves between, stick in the fish here and there a clove or two,
and some sprigs of rosemary; roast the barrel of the lobsters whole,
and baste them with sweet butter, make sauce with claret wine, the
gravy of the lobsters, juyce of oranges, an anchove or two, and
sweet butter beat up thick with the core of a lemon, and grated