Wash them well to free them from sand; then put them into a saucepan and, cover them close. Keep them there till the shells are all open'd, and pour them into a dish. Examine them one by one, and take out the excrescence that looks like hair, and take care there is no crabs. Then put them into a saucepan, with half a pint of the strain'd liquor that comes from them, with a blade or two of mace, and a bit of butter of the size of a walnut, roll'd in flour. Stew them a little and pour them into a dish, with toasted bread laid round them.