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To dress Soles, Lobsters, Crabs, Prawns, Sfc.
in, and boil it fifteen minutes. Shrimp sauce, or what
sauce you like.
To boil Soles. Take three quarts of spring water, and
a handful of salt; let it boil; then put in soles, boil them
gently ten minutes ; then dish them up in a clean napkin,
with anchovy or shrimp sauce in boats.
To roast Lobsters. Boil lobsters, then lay them before
the fire, and baste them with butter till they have a fine
froth. Dish them up with plain melted butter in a cup.
This is as good a way to the full as roasting them, and uot
half the trouble.
To make a fine dish of Lobsters. Take three lobsters,
boil the largest as above, and froth it before the fire.
Take the other two boiled, and butter them as in the
foregoing receipt. Take the two body shells, heat them,
and fill them with the buttered meat. Lay the large one
in the middle, the two shells on each side, and the two
great claws of the middle lobster at each end ; and the
four pieces of chines of the two lobsters broiled, and
laid on each end. This, if nicely done, makes a pretty
dish.
To dress a Crab. Having taken out the meat, and
cleansed it from the skin, put it in a stewpan, with half
a pint of white wine, a little nutmeg, pepper, and salt,
over a slow fire. Throw in a few crumbs of bread, beat
up the yolk of an egg with a spoonful of vinegar, throw
it in, then shake the saucepan round a minute, and serve
it up on a plate.
lo stew Prawns, Shrimps, or Craw-Fish. Pick out the
tail, lay them by, about two quarts; take the bodies, give
them a bruise, and pat them in a pint of white wine,
with a blade of mace ; let them stew a quarter of an
hour, stir them together, and strain them; then wash
out the sancepan, put to it the strained liquor and tails :
grate a small nutmeg in, add a little salt, and a quarter
of a pound of butter rolled in flour: shake it all together;
cut a pretty thin toast round a quartern loaf, toast it
brown on both sides cut it in six pieces, lay it close to-
