Take out the meat of a large crab free from the skin, and put it into a stew-pan with half a pint of wine over a flow fire, adding a little nutmeg, pepper, and salt. Beat up the yolk of an egg with a spoonful of vinegar, and throw it in with a few crumbs of bread; then shake the sauce-pan round for a minute, and pour the mixture into a plate.

How To Butter Crabs

Take two large crabs that have been boiled, and take out the meat; put it into a saucepan with a glass of white wine, two spoonfuls of vinegar, and a grated nutmeg. When the mixture is quite hot, put in a pound of fresh butter melted, with an anchovy, and the yolks of two beaten eggs, mixt with the butter. Shake the saucepan round till the liquor is boiling hot. Pour some of it into the 4 largest largest: shell, and place it in the middle of the dish. The reft must be put into little saucers, and plac'd round the shell, with three corner'd toasts between the saucers and round the shell.