Crabs
Crabs are seldom eaten except at the sea-shore, where there is a certainty of their being fresh from the water. They are very abundant, but so little is in them, that when better things are to be had, they are scarcely worth the trouble of boiling and picking out the shell. They are cooked like lobsters, in boiling salt and water, and brought to table piled on large dishes, and are eaten with salt, pepper, sweet oil, and vinegar. The meat of two dozen crabs, when all is extracted, will make but a small dish. Season it with cayenne, mustard, oil, vinegar, and eat it cold; or stew it with fresh butter, powdered mace, and nutmeg, and serve it up hot.
Prawns.—The same.