To stew Crabs


Being boil’d take the meat out of the bodies or barrels, and save the great claws, and the small legs whole to garnish the dish, strain the meat with some claret wine, grated bread, wine-vinegar, nutmeg, a little salt, and a piece of butter; stew them together an hour on a soft fire in a pipkin, and being stewed almost dry, put in some beaten butter with juyce of oranges beaten up thick; then dish the shells being washed and finely cleansed, the claws and little legs round about them, put the meat into the shells, and so serve them.

Sometimes you may use yolks of eggs strained with butter.