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Hard Crabs, Mayonnaise

Finely slice a carrot, onion, leek, two branches celery, and place in a saucepan with two branches parsley, one sprig thyme, one sprig marjoram, two dozen allspice, two blades mace, two bay leaves, tablespoon salt, a teaspoon white pepper, gill vinegar and gallon of water, then boil for thirty-five minutes. Plunge in six live crabs and let them boil just ten minutes; take up and let get cold, strip off "dead-men's" fingers, crack claws without breaking open, dress on dish with a folded napkin, decorate all around with thoroughly cleaned and drained lettuce leaves, and send to table with a mayonnaise separately.