To hash Lobsters

Method

Take them out of the shells, mince them small, and put them in a pipkin with some claret wine, salt, sweet butter, grated nutmeg, slic’t oranges, & some pistaches; being finely stewed, serve them on sippets, dish them, and run them over with beaten butter, slic’t oranges, some cuts of paste, or lozenges of puff-paste.