To pickle Lobsters.
BOil them in vinegar, white wine, and salt; being boild take them up and lay them by, then have some bay leaves, rosemary tops, winter savory, time large mace, and
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BOil them in vinegar, white wine, and salt; being boild take them up and lay them by, then have some bay leaves, rosemary tops, winter savory, time large mace, and
whole pepper: boil these foresaid materials all together in the liquor with the lobsters, and some whole cloves; be∣ing boild barrel them up in a vessel that will but just con∣tain them, and pack them close, pour the liquor to them, herbs, spices, and some lemon-peels; close up the head of the kegg or firkin, and keep them for your use; when you serve them, serve them with the spices, herbs, peels, and some of the liquor or pickle.