Take the meat out of the shells being boil’d and cold, and lard it with a salt eel or salt salmon, seasoning it with beaten nutmeg, pepper, and salt; then make the pye, put some butter in the bottom, and lay on it some slices of a fresh eel, and on that a layer of lobsters, put to it a few whole cloves, and thus make two or three layers, last of all slices of fresh eel, some whole cloves and butter, close up the pye, and being baked, fill it up with clarified butter.

If you bake it these ways to eat hot, season it lightly, and put in some large mace; liquor it with claret wine, beaten butter, and slices of orange.