SHRIMPS BUTTERED. POTTED.
The heaviest are best. The joints of the claws should be stiff, and the inner part should smell agreeably.
After boiling, pick the meat into bits, keeping the shell whole. Rub the shell with oil or butter. To the meat put one-third the quantity of grated bread crumbs, a bit of cayenne pepper, nutmeg, a chopped hard-boiled egg for each crab, juice of half a lemon, and butter or cream to bind together. After cleaning the shells, fill with the mixture, dust over with crumbs and butter, and brown in the oven.
Allow a teaspoon of salt to a quart of water. When boiling hot, put in the crabs and boil from 10 to 12 minutes. Remove, wipe clean, rub over with butter or sweet oil. Break off the small claws, lay in rows around the outer edge of a dish, finishing toward the center.
Take 1 pint of shrimps, picked clean from their shells. Simmer for 2 minutes in 1 1/2 cups of cream sauce. Season with salt and pepper.
Put a pint of picked shrimps into a stewpan with 1/2 cup butter, a pinch of cayenne, a blade of mace pounded, and salt to taste. Simmer 15 minutes, put into pots, let get cold and cover with melted butter.