To Butter Crabs, or Lobsters


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 an Anchovy, and the Yolks of two Eggs beat up and mixed with the Butter; then mix Crab and Butter all together, shaking the Sauce-pan constantly round till it is quite hot; then have ready the great Shell, either of the 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.

In this section