To stew LOBSTERS or SHRIMPS.
PICK your lobsters or shrimps in as large pieces as you can, and boil the shells in a pint of water, with a blade or two of mace, and a few whole pepper corns; when all the strength is come out of the shells and spice, strain it, and put in your lobsters or shrimps, and thicken it with flour and butter and give them a boil; put in a glass of white wine, or two spoonfuls of vinegar, and serve it up.