cut
it into dice-work, mix it with the meat of the body, then have some
pine-apple seed, and some pistaches or artichock-bottoms, boil'd,
blanched, and cut into dice-work, or some asparagus boil'd and cut
half an inch long; stew all these together with some claret wine,
vinegar, grated nutmeg, salt, sweet butter, and the slices of an
orange; being finely stewed, dish it on sippets, cuts, or lozenges
of puff paste, and garnish it with fritters of arms, slic't lemon
carved, barberries, grapes, or gooseberries, and run it over with
beaten butter, and yolks of eggs beaten up thick together.

_To farce a Crab._

Take a boil'd crab, take the meat out of the shell, and mince the
claws with a good fresh eel, season it with cloves, mace, some sweet
herbs chopped, and salt, mingle all together with some yolks of
eggs, some grapes, gooseberries, or barberres, and sometimes boil'd
artichocks in dice-work, or boil'd asparagus, some almond-paste, the
meat of the body of the crab, and some grated bread, fill the shells
with this compound, & make some into balls, bake them in a dish with
some butter and white wine in a soft oven; being baked, serve them
in a clean dish with a sauce made of beaten butter, large mace,
scalded grapes, gooseberries, or barberries, or some slic't orange
or lemon and some yolks of raw eggs dissolved with some white-wine
or claret, and beat up thick with butter; brew it well together,
pour it on the fish, and lay on some slic't lemon, stick the balls
with some pistaches, slic't almonds, pine-apple-seed, or some pretty
cuts in paste.

_To broil Crabs in Oyl or Butter._

Take Crabs being boil'd in water and salt, steep them in oyl and
vinegar, and broil them on a gridiron on a soft fire of embers, in
the broiling baste them with some rosemary branches, and being
broil'd serve them with the sauces they were boil'd with, oyl and
vinegar, or beaten butter, vinegar, and the rosemary branches they
were basted with.

_To fry Crabs._

Take the meat out of the great claws being first boiled, flour and
fry them, and take the meat out of the body strain half of it for
sauce, and the other half to fry, and mix it with grated bread,
almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified
butter, being first dipped in batter, put in a spoonful at a time;
then make sauce with wine-vinegar, butter, or juyce of orange, and
grated nutmeg, beat up the butter thick, and put some of the meat
that w