228 The Art of Cookery , 
To make a lobjier fie. 
MAKE a good cruft, boil two Iobfters, take out the tails, 
cut them in two, take out the gut, cut each tail in four pieces, 
and lav them in the diih. Take the bodies, bruife them well 
with the claws, and pick out all the reft of the meat ; chop it 
all together, feafon it with pep er, fait, and two or three 
fpoonfuls of vinegar, melt half a pound of butter, ftir all toge¬ 
ther, with the crumb of a halfpenny roll rubbed in a clean cloth 
fmall, lay it over the tails, put on your cover, and bake it in a 
flow oven. 
To make a mujjel pie . 
MAKE a good cruft, lay it all over the difh, wa(h your 
muflels clean in feveral waters, then put them in a deep few- 
pan, cover them and let them ftew till they are all open, pick 
them out and fee there be no crabs under the tongue ; put them 
in a fauce-pan, with two or three blades of mace, {train the li¬ 
quor juft enough to cover them, a good piece of butter and a 
lew crumbs of bread ; ftew them a few minutes, fill you pie, 
put on the lid, and bake it half an hour. So you may make 
an oyfter pie. 
T$ make Lent mince pies. 
SIX eggs boiled hard and chopped fine, twelve pippins pared 
and chopped final!, a pound of raifins of the fun ftoned and 
chopped fine, a pound of currants wafhed, picked, and rubbed 
clean, a large fpoonful of fine fugar beat fine, an ounce of citron, 
an ounce of candied orange, both cut fine, a quarter of an ounce 
of mace and cloves beat fine, and a large nutmeg beat fine ; mix 
all together with a gill of brandy, and a gill of fack. Make 
your cruft good, and bake it in a flack oven. When you make 
your pie, fqueezein thejuice of a Seville orange, and a glafs of 
red wine. 
To collar faim on. 
TAKE a fide of falmon, cut off about a handful of the tail, 
wafb your large piece very well, dry it with a clean cloth, wafli 
it over with the yolks of eggs, and then make force-meat with 
what you cutoff the tail ; but take off the {kin, and put to it 
a handful of parboiled oyfters, a tail or two of Iobfters, the 
yolks of three or four eggs boiled hard, fix anchovies, a hand¬ 
ful of fweet-herbs chopped fmall, a little fait, cloves, mace, nut¬ 
meg. 
