th lemon-peels cut in branches, long
slices as you fancy, barberries, and fine coloured flowers.

Or lard the lobsters with salt eel, or stick it with candied
oranges, green citterns, or preserved barberries, and make the jelly
sweet.

_To stew Crabs._

Being boil'd take the meat out of the bodies or barrels, and save
the great claws, and the small legs whole to garnish the dish,
strain the meat with some claret wine, grated bread, wine-vinegar,
nutmeg, a little salt, and a piece of butter; stew them together an
hour on a soft fire in a pipkin, and being stewed almost dry, put in
some beaten butter with juyce of oranges beaten up thick; then dish
the shells being washed and finely cleansed, the claws and little
legs round about them, put the meat into the shells, and so serve
them.

Sometimes you may use yolks of eggs strained with butter.

_To stew Crabs otherways._

Being boil'd take the meat out of the shells, and put it in a pipkin
with some claret wine, and wine vinegar, minced tyme, pepper, grated
bread, salt, the yolks of two or three hard eggs strained or minced
very small, some sweet butter, capers, and some large mace; stew it
finely, rub the shells with a clove or two of garlick, and dish them
as is shown before.

_Otherways._

Take the meat out of the bodies, and put it in a pipkin with some
cinamon, wine vinegar, butter, and beaten ginger, stew them and
serve them as the former, dished with the legs about them.

Sometimes you may add sugar to them, parboil'd grapes, gooseberries,
or barberries, and in place of vinegar, juyce of oranges, and run
them over with beaten butter.

_To butter Crabs._

The Crabs being boil'd, take the meat out of the bodies, and strain
it with the yolks of three or four hard eggs, beaten cinamon, sugar,
claret-wine, and wine-vinegar, stew the meat in a pipkin with some
good sweet butter the space of a quarter of an hour, and serve them
as the former.

_Otherways._

Being boil'd, take the meat out of the shells, as also out of the
great claws, cut it into dice-work, & put both the meats into a
pipkin, together with some white wine, juyce of oranges, nutmeg, and
some slices of oranges, stew it two or three warms on the fire, and
the shells being finely cleansed and dried, put the meat into them,
and lay the legs round about them in a clean dish.

_To make a Hash of Crabs._

Take two crabs being boil'd, take out the meat of the claws, and