Take middle-siz'd Sea-Crabs; break the Claws, and pick them; then take out
the Body, free from all the Films and boney Parts; mix these together with
some Pepper and Salt, to your mind; and when you have heated some White
Wine over the Fire, put your Mixture into it, and stir it well together,
and keep it warm in a gentle Oven, till you want it for Use: and just
before you use it, pour into your Mixture a little melted Butter, and stir
it well in; then clean your Shells, as well as possible, in hot Water, and
put in your Mixture, and serve it to the Table hot. Or this Mixture may be
serv'd on a Plate, upon Sippets, with Slices of Lemon or Orange. You should
fry the Sippets.
The Manner of Pickling and Drying of _Sheeps_ Tongues, or _Hogs_ Tongues,
which they call _Stags_ Tongues; from a celebrated Practitioner of forty
Years standing in _London._
The Sheeps Tongues, which are commonly bought in the _London_ Markets, are
the best, if they are the Tongues of Wethers, fed in low Lands; being the
largest, as they are taken from the largest sort of Sheep: but the Tongues
of all Sorts of Sheep are good enough to be worth Pickling. But there is
this Difference in the Value, that one large Tongue, well cured, will sell
for three Pence, while the smallest Sort, cured in the same manner, will
only sell for Three Half-pence, or a Penny.
Pages:
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223