as strained into the sauce, warm it and put it in a clean
dish, lay the meat on the sauce, slices of orange over all, and run
it over with beaten butter, fryed parsley, round the dish brim, and
the little legs round the meat.

_Otherways._

Being boil'd and cold, take the meat out of the claws, flour and fry
them, then take the meat out of the body, butter it with butter
vinegar, and pepper, and put it in a clean dish, put the fryed crab
round about it, and run it over with beaten butter, juyce and slices
of orange, and lay on it sage leaves fryed in batter, or fryed
parsley.

_To bake Crabs in Pye, Dish, or Patty pan._

Take four or five crabs being boil'd, take the meat out of the shell
and claws as whole as you can, season it with nutmeg and salt
lightly; then strain the meat that came out of the body, shells,
with a little claret-wine, some cinamon, ginger, juyce of orange and
butter, make the pie, dish, or patty pan, lay butter in the bottom,
then the meat of the claws, some pistaches, asparagus, some bottoms
of artichocks, yolks of hard eggs, large mace, grapes, gooseberries
or barberries, dates of slic't orange, and butter, close it up and
bake it, being baked, liquor it with the meat out of the body.

_Otherways._

Mince them with a tench or fresh eel, and season it with sweet herbs
minced small, beaten nutmeg, pepper, and salt, lightly season, and
mingle the meat that was in the bodies of the crabs with the other
seasoned fishes; mingle also with this foresaid meat some boil'd or
roasted chesnuts, or artichocks, asparagus boil'd and cut an inch
long, pistaches, or pine-apple-seed, and grapes, gooseberries or
barberries, fill the pie, dish, or patty-pan, close it up and bake
it, being baked, liquor it with juyce of oranges, some claret wine,
good butter beat up thick, and the yolks of two or three eggs; fill
up the pie, lay slices of an orange on it and stick in some lozenges
of puff-paste, or branches of short paste.

_To make minced Pies of a Crab._

Being boil'd, mince the legs, and strain the meat in the body with
two or three yolks of eggs, mince also some sweet herbs and put to
it some almond-paste or grated bread, a minced onion, some fat eel
cut like little dice, or some fat belly of salmon; mingle it all
together, and put it in a pie made according to this form, season it
with nutmeg, pepper, salt, currans, and barberries, grapes, or
gooseberries, mingle also some butter, and