I Suppose you have by you the large Shells of Sea-Crabs clean'd; then take
part of a Calf's Liver, boil it and mince it very small, and a little
Anchovy Liquor, and but very little, to give it the Fish-taste. Mix it well
with a little Lemon Juice, some Pepper, and some Salt, with a little Oil,
if you like it, and fill the Shells with it; and then the outside Parts of
the Liver, being a little hard, will feel to the Mouth like the Claws of
the Crab broken and pick'd, and the inner Parts will be soft and tender,
like the Body of a Crab. One may serve this cold, and it will deceive a
good Judge, if you do not put too much of the Anchovy Liquor into it. It is
very good cold; but if you would have it hot, take the following Receipt.



To make artificial hot butter'd _Sea-Crabs._

Have the great Shells of Crabs clean, and prepare some Liver, as before; or
it you cannot get Calf's Liver, get a Lamb's Liver, or a young Sheep's
Liver will do tolerably well. Boil these, and shred them as directed
before, and put a little Anchovy Liquor to them; then add a little White
Wine, some Pepper and Salt at pleasure, and some other Spice at discretion,
with Butter necessary to make it mellow, over a gentle Fire, or a little
Sallet Oil, if you like Oil. Then add a little Lemon Juice in the Shells,
stirring the Mixture together. Then serve them up hot with Lemon sliced.



To make artificial _Crabs._ From M. _De la Port_ of _Lyons_ in _France._

Take some of the White of a roasted or boil'd Chicken's Breast, and shred