Crab, or Lobster, to stew. No. 1.
A little cayenne, vinegar, butter, flour, and salt. Cover it with water and let it stew gently.
Crab, or Lobster, to stew. No. 2.
When the lobsters are boiled, take out the tail and claws, and dip them in white wine; strew over them nutmeg, cloves, mace, salt, and pepper, mixed together. Then pour over them some melted butter with a little white wine in it; send them to the bakehouse, and let them stand in a slow oven about half an hour. Pour out the butter and wine, and pour on some fresh butter; when cold, cover them, and keep them in a cold place.