* $6 S The Art of Cookery 
To make a fine dijh of lobfiers ; 
TAKE three lobfters, boil the largeft as above, and froth it 
before the fire. Take the other two boiled* and batter them as 
in the foregoing receipt. Take the two body*, (hells, heat them 
hot, and fill them with the battered meat. Lay the large lob- 
fkr in the middle, and the two (hells on each fide 5 and the two 
great claws of the middle lobfter at each end 5 and the four 
pieces of chines of the two lobfters broiled, and laid on each 
end. This, if nicely done, makes a pretty dilh. 
To drefs a crab . 
HAVING taken out the meat, and cleanfed it from the (kin, 
put it into a ftew-pan, with half a pint of white wine,, a little 
nutmeg, pepper, and fait over a (low fire. Throw in a few 
crumbs of bread, beat up one yolk of an egg with one fpoonfuj 
of vinegar, throw it in, then (hake the faucepan round a mi¬ 
nute, and ferve it up on a plate. 
To ftew prawns y for imps ^ or craw fifh. 
PICK out the tails, lay them by, about two quarts, take the 
bodies, give them a bruife, and put them into a pint of white 
wine, with a blade of mace. Let them ftew a quarter of an 
hour, ftir them together, and drain them ; then wafh out the 
faucepan, put to it the (trained liquor and tails : grate a final! 
nutmeg in, add a little fait, and a quarter of a pound of butter 
rolled in flour: (hake it all together, cut a pretty thin toad 
round a quarter of a peck-loaf, toaft it brown on both fides, cut 
into fix pieces, lay it clofe together in the bottom of your difh, 
and pour your fifh and fauce over it. * Send it to table hot. If 
it be craw-fifh, or prawns, garniih your difh with feme of the 
higgeft daws laid thick round. Water will do in the room of 
wine, only add a fpoonful of vinegar. 
To make fcollops of oyfters . 
PUT your oyfters Into fcollop (hells for that purpofe, fet them, 
on your gridiron over a good clear fire, let them flew till you 
think your oyfters are enough, then have ready feme crumbs 
of bread rubbed in a clean napkin, fill your (hells, and fet them 
before a good fire, and bade them well with butter. Let them 
be of a fine brown, keeping them turni ng, to be brown all over 
$Jike > but a tin pven does them bcft before the fire. They eat 
much 
