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Miss Caldwell's book, 1757-1790
Page 53
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(53) To Pott Lobsters First Boil your Lobsters in Salt and Water and when they are Cold take the tail, and Claws and brake them and take out the fish as Whole as you can. dry it well With the Cloth. Slit the tail and take out a Small gut that lyes in the Middle and take out the Red that lyes in the body call'd the Roan, then take a Small Quantity of Salt-petre, mace, and Cloves, and Season your Lobsters but not too high, lay some fresh butter on the bottom of your Crock, and then a lay of lobsters and butter and Spice till they be all in and then let it be press'd for three or four hours
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(53) To Pott Lobsters First Boil your Lobsters in Salt and Water and when they are Cold take the tail, and Claws and brake them and take out the fish as Whole as you can. dry it well With the Cloth. Slit the tail and take out a Small gut that lyes in the Middle and take out the Red that lyes in the body call'd the Roan, then take a Small Quantity of Salt-petre, mace, and Cloves, and Season your Lobsters but not too high, lay some fresh butter on the bottom of your Crock, and then a lay of lobsters and butter and Spice till they be all in and then let it be press'd for three or four hours
Szathmary Culinary Manuscripts and Cookbooks
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