made Plain and Eajy . 185 
together till it is thick 5 then pour it over the roll, and put in 
your balls. Garnifti with lemon. 
This does beft in a tin oven before the fire, becaufethen you 
can bafte it as you pleafe. This is a fine bottom difh. 
To hut ter crabs or lobfters. 
TAKE two crabs, or lobfters, being boiled, and cold, take 
all the meat out of the fhells and bodies, mince it fmall, and 
put it all together into a faucepan ; add to it a glafs of white 
wine, two fpoonfuls of vinegar, a nutmeg grated, then let it 
boil up till it is thorough hot. Then have iready half a pound 
of frefh butter, melted with an anchovy, and the yolks of two 
eggs beat up and mixed with the butter; then mix crabs and 
butter all together, fhaking the faucepan conftantly round till 
it is quite hot. Then have ready the great fhell, either of a 
crab, or lobfter ; lay it in the middle of your difh, pour fome 
into the fhell, and the reft in little faucers round the fhell, 
flicking three-corner toafts between the faucers, and round the 
fhell. This is a fine fide-difh at a fecond courfe. 
To hitter lobfters another way. 
PARBOIL your lobfters, then break the fhells, pick out all 
the meat, cut it fmall, take the meat out of the body, mix it 
fine with a fpoon in a little white wine : for example, a fmall 
lobfter, one fpoonful of wine, put it into a faucepan with the 
meat of the lobfter, four fpoonfuls of white wine, a blade of 
mace, a little beaten pepper and fait. Let it ftew altogether 
a few minutes, then ftir in a piece of butter, fhake your fauce¬ 
pan round till your butter is melted, put in a fpoonful of vine¬ 
gar, and firew in as many crumbs of bread as will make it 
thick enough. When it is hot, pour it into your plate, and gar¬ 
nifh with the chine of a lobfter cut in four, peppered, falted, 
and broiled. This makes a pretty plate, or a fine difh, with 
two pr three lobfters. You may add one tea-fpoonful of fine 
fugar to your fauce. 
To roaft lobfters. 
BOIL your lobfters, then lay them before the fire, and bafte 
them with butter, till they have a fine froth. Difh them up with 
plain melted butter in a cup. This is as good a way to the full 
as roafting them, and not half the trouble. 
To 
