Piquant Crab Meat

With no inland point further than 100 miles from the coast, the English have always consumed a good deal of shellfish.

Being boil’d take the meat out of the shells, and put it in a pipkin with some claret wine, and wine vinegar, minced tyme, pepper, grated bread, salt, the yolks of two or three hard eggs strained or minced very small, some sweet butter, capers, and some large mace; stew it finely, rub the shells with a clove or two of garlick, then dish the shells, the claws and lit