The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Crab Pye.

Take half a dozen Crabs, boil them and take the meat out of the shells, the•• season it a little with Nutmeg and Salt, af∣ter this strain the meat of the body with Claret wine, some Ginger, Cinamon, But∣ter and juyce of Orange; your Pye being made, put some Butter in the bottom there∣of, then lay in the Meat with Sparagus, bottoms of Hartichokes, yolks of three hard Eggs minced, large Mace, Grapes, Barberries, Dates, sliced Orange and Butter; when it is baked, liquor it with some of the meat out of the body, mingled with Cream or drawn Butter.

You may compound your Crab other∣ways, as thus: mince it with a fresh water Eel or Tench, and season them with Tyme, sweet Marjoram, and Winter-Savory, bea∣ten Nutmeg, Pepper and Salt; add here∣unto some roasted Chesnuts, bottoms of

Hartichokes, Sparagus boiled, and cut in∣to pieces as long as your thumb, with Pine∣apple seed and Grapes, fill your Pye here∣with; and being baked, liquor it with But∣ter, yolks of Eggs, Claret wine, and juyce of Oranges beaten up thick.