claret wine, beaten butter, and
slices of orange.

_Otherways._

Take four lobsters being boil'd, and some good fat conger raw, cut
some of it into square pieces as broad as your hand, then take the
meat of the lobsters, and slice the tails in two halves or two
pieces long wayes, as also the claws, season both with pepper,
nutmeg and salt then make the pie, put butter in the bottom, lay on
the slices, of conger, and then a layer of lobsters; thus do three
or four times till the pie be full, then lay on a few whole cloves,
and some butter; close it up and bake it, being baked liquor it with
butter and white-wine, or only clarified butter. Make your pyes
according to these forms.

If to eat hot season it lightly, and being baked liquor it with
butter, white-wine, slic't lemon, gooseberries, grapes, or
barberries.

_To pickle Lobsters._

Boil them in vinegar, white-wine, and salt, being boiled take them
up and lay them by, then have some bay-leaves, rosemary tops,
winter-savory, tyme, large mace, and whole pepper: boil these
foresaid materials all together in the liquor with the lobsters, and
some whole cloves; being boil'd, barrel them up in a vessel that
will but just contain them, and pack them close, pour the liquor to
them, herbs spices, and some lemon peels, close up the head of the
kegg or firkin; and keep them for your use; when you serve them,
serve them with spices, herbs, peels, and some of the liquor or
pickle.

_To jelly Lobsters, Craw-fish, or Prawns._

Take a tench being new, draw out the garnish at the gills, and cut
out all the gills, it will boil the whiter, then set on as much
clear water aswil conveniently boil it, season it with salt,
wine-vinegar, five or six bay-leaves large mace, three or four whole
cloves, and a faggot of sweet herbs bound up hard together: so soon
as this preparative boils, put in the tench being clean wiped, do
not scale it, being boil'd take it up and wash off all the loose
scales, then strain the liquor through a jelly-bag, and put to it a
piece of ising-glass being first washed and steeped for the purpose,
boil it very cleanly, and run it through a jelly-bag; then having
the fish taken out of the shells, lay them in a large clean dish,
lay the lobsters in slices, and the craw fish and prawns whole, and
run this jelly over them. You may make this jelly of divers colours,
as you may see in the Section of Jellies, page 202.

Garnish the dish of Jellies wi