I was looking at Hanna Glasse's cookbook to see if there were any regency dishes I could try out. Both for color in the books and to see what they ate.
The one thing that struck me was the sheer size of them.
"Start with 15 pounds of beef, Cut in pieces, flour and brown"
"Use 200 Crayfish"
Only use a half-pound of butter to fry a dozen eggs, not a pound like the French do. (paraphrased).
She must have been cooking on a much grander scale than I do. It's going to take a bit more work to figure out what to try.
By the way, what happened to the Crayfish in England? I've poked around with my children in creeks (streams, rivulets) in rural areas near Yate and never seen any. Maybe eating 200 at a time had an effect?