Page:Art of Cookery 1774 edition.djvu/223

Rh together till it is thick; then pour it over the roll, and put in your balls. Garnish with lemon. This does best in a tin oven before the fire, because then you can baste it as you please. This is a fine bottom dish.

TAKE two crabs, or lobsters, being boiled, and cold, take all the meat out of the shells and bodies, mince it small, and put it all together into a sauce-pan; add to it a glass of white wine, two spoonfuls of vinegar, a nutmeg grated, then let it boil up till it is thorough hot. Then have ready half a pound of fresh butter, melted with anchovy, and the yolks of two eggs beat up and mixed with the butter; then mix crabs and butter all together, shake the sauce-pan constantly round till it is quite hot. Then have ready the great shell, either of a crab or lobster; lay it in the middle of your dish, pour some into the shell, and the rest in little saucers round the shell, sticking three-corner toasts between the saucers, and round the shell. This is a fine side-dish at a second course.

PARBOIL your lobsters, then break the shells, pick out all the meat, cut it small, take the meat out of the body, mix it fine with a spoon in a little white wine: for example, a small lobster, one spoonful of wine, put it into a sauce-pan with the meat of the lobster, four spoonfuls of white wine, a blade of mace, a little beaten pepper and salt. Let it stew altogether a few minutes; then stir in a piece of butter, shake your sauce-pan round till your butter is melted, put in a spoonful of vinegar, and strew in as many crumbs of bread as will make it thick enough. When it is hot, pour it into your plate, and garnish with the chine of a lobster cut in four, peppered, salted, and boiled. This makes a pretty plate, or a fine dish, with two or three lobsters. You may add one tea-spoonful of fine sugar to your sauce.

BOIL your 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 a good way to the full as roasting them, and not half the trouble.