The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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.

Lobster Pyes.

Boil your Lobsters, then take the meat out of the shells, and let it stand till it be cold, then lard it with salt Salmon, or a salt Eel, and season it with Salt, Pepper and Nutmeg: having made your Pye, lay in the bottom thereof some sweet Butter, and on it some pieces of fresh Eel, or fresh Salmon, and on it a lair of Lobster, add to it some whole Cloves; and make thus three or four lairs: lay last of all some slices of fresh Eel or fresh Salmon, and some whole Cloves and Butter, then close it up, and when baked, fill it up with clarified Butter.

Or you may take the meat of a Lobster, prepared as aforesaid, and season it with

Nutmeg, Cinamon, Salt and Pepper, with a little Ginger; then lay it in a Pye made somewhat in the form of a very large Lobster, and lay on it some Dates cut in two, sliced Lemon, large Mace, Barber∣ries, yolks of hard Eggs chopt, and a pret∣ty quantity of Butter, close it up, and when baked, liquor it with White wine Vinegar, Butter and Sugar, and having iced it, dish it up.