To make a Hash of Crabs

Method

Take two crabs being boil’d, take out the meat of the claws, and cut it into dice-work, mix it with the meat of the body, then have some pine-apple seed, and some pistaches or artichock-bottoms, boil’d, blanched, and cut into dice-work, or some asparagus boil’d and cut half an inch long; stew all these together with some claret wine, vinegar, grated nutmeg, salt, sweet butter, and the slices of an orange; being finely stewed, dish it on sippets, cuts, or lozenges of puff paste, and garnish it with fritters of arms, slic’t lemon carved, barberries, grapes, or gooseberries, and run it over with beaten butter, and yolks of eggs beaten up thick together.

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