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.