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page 21
an ounce of butter: simmer an hour; squeeze half a lemon in, and add salt.
Prawns and Cray-fish in jelly, a beautiful dish.
Make a savoury fish jelly, and put some into the bottom of a deep small dish:
when cold, lay the cray-fish with their back downwards, and pour more jelly over
them. Turn out when cold.
To butter Prawns or Shrimps.
Take them out of the shells; and warm them with a little good gravy, a bit of
butter and flour, a scrape of nutmeg, salt, and pepper; simmer a minute or two,
and serve with sippets: or with a cream-sauce instead of brown.
To pot Shrimps.
When boiled, take them out of the skins, and season them with salt, white
pepper, and a very little mace and cloves. Press them into a pot, set it in the
oven ten minutes, and when cold put butter.
CRABS.
Hot Crab.
Pick the meat out of a crab, clear the shell from the head, then put the meat
with a little nutmeg, salt, pepper, a bit of butter, crumbs of bread, and three
spoonfuls of vinegar, into the shell again, and set it before the fire. You may
brown it with a salamander.
Dry toast should be served to eat it upon.
Dressed Crab cold.
Empty the shells, and mix the flesh with oil, vinegar, salt, and a little white
pepper and Cayenne: then put the mixture into the large shell, and serve. Very
little oil is necessary.
OYSTERS.
To feed Oysters.
Put them into water, and wash them with a birch- besom till quite clean; then
lay them bottom-downwards into a pan, sprinkle with flour or oatmeal and salt,
and cover with water. Do the same every day,
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