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Shrimps, Lobsters, and Crabs

May all be prepared the same way. Boil them according to size over a brisk fire, with a handful of salt in the water, pepper, vinegar, parsley, bay-leaves, thyme, and chives. While boiling put a red-hot poker several times into the water to give the fish a fire colour; when done, let them remain in the liquor till cold, then take them out, drain them, and rub them with a little butter or oil; break the claws and split them through the back.