nutmeg.

_Otherways._

Half boil them, and take the meat out of the tail, and claws as
whole as can be, & stick it with cloves and tops of rosemary; then
spit the barrels of the lobsters by themselves, the tails and claws
by themselves, and between them a sage or bay-leaf; baste them with
sweet butter, and dredg them with grated bread, yolks of eggs, and
some grated nutmeg. Then make sauce with claret wine, vinegar,
pepper, the gravy of the meat, some salt, slices of oranges, grated
nutmeg, and some beaten butter; then dish the barrels of the
lobsters round the dish, the claws and tails in the middle, and put
to it the sauce.

_Otherways._

Make a farcing in the barrels of the lobsters with the meat in them,
some almond-paste, nutmeg, tyme, sweet marjoram, yolks of raw eggs,
salt, and some pistaches, and serve them with venison sauce.

_To fry Lobsters._

Being boil'd take the meat out of the shells, and slice it long
ways, flour it, and fry it in clarified butter, fine, white, and
crisp; or in place of flouring it in batter, with eggs, flour, salt,
and cream, roul them in it and fry them, being fryed make a sauce
with the juyce of oranges, claret wine, and grated nutmeg, beaten up
thick with some good sweet butter, then warm the dish and rub it
with a clove of garlick, dish the lobsters, garnish it with slices
of oranges or lemons, and pour on the sauce.

_To bake Lobsters to be eaten hot._

Being boil'd and cold, take the meat out of the shells, and season
it lightly with nutmeg, pepper, salt, cinamon, and ginger; then lay
it in a pye made according to the following form, and lay on it some
dates in halves, large mace, slic't lemons, barberries, yolks of
hard eggs and butter, close it up and bake it, and being baked
liquor it with white-wine, butter, and sugar, and ice it. On flesh
days put marrow to it.

_Otherways._

Take the meat out of the shells being boil'd and cold, and lard it
with a salt eel or salt salmon, seasoning it with beaten nutmeg,
pepper, and salt; then make the pye, put some butter in the bottom,
and lay on it some slices of a fresh eel, and on that a layer of
lobsters, put to it a few whole cloves, and thus make two or three
layers, last of all slices of fresh eel, some whole cloves and
butter, close up the pye, and being baked, fill it up with clarified
butter.

If you bake it these ways to eat hot, season it lightly, and put in
some large mace; liquor it with