Crabs in Shells. — Clean and boil half-a-dozen Crabs, pick
out the meat, and put the coral on one side. Chop up
the meat, add a small onion, powdered ginger, or green
ginger-juice, lime- or lemon-juice, mushroom ketchup, salt
and pepper ; put the mixture into a frying-pan with butter,
and cook until the butter is absorbed. Pour in a little stock,
boil until it is nearly evaporated, then remove the pan
from the fire. Well butter five of the Crab shells, and fill
them with tbe mixture. Grind down the coral, mix it up
with breadcrumbs, sprinkle it over the mixture, put a few
small lumps of butter on the tops, place the shells in the
oven, and bake for a few minutes. Put them on a dish, and
serve very hot.
Crab Soup. — (1) Open twelve small uncooked Crabs, and remove
the deadman’s fingers and sand-bags. Cut the Crabs in
two parts, parboil, extract the meat from the claws, and
remove the fat from the back of the shells. Place eighteen
ripe tomatoes in a basin, scald them, “skin, and squeeze the
pulp through a colander, keeping back the seeds. Pour boiling
water over the seeds and juice of the tomatoes, and strain.
Put in a saucepan one large onion, one clove of garlic,
1 table-spoonful of butter, 2 table-spoonfuls of lard, and
the pulp of the tomatoes, and let them stew a short time.
Put the meat from the claws, then the Crabs, and lastly the
fat, into the soup ; season with sweet marjoram, thyme,
parsley, lemon, salt, cayenne and black pepper. Pour in the
water in which the seeds were scalded, adding more if
there is not the required quantity of soup. Simmer for
one hour, and a quarter-of-an-liour before serving thicken with
grated breadcrumbs. Serve in a soup-tureen.
(2) Wash and drain 8oz. of rice, put it into a sauce-
pan with lqt. of milk or water, or equal parts of them,
and add 2oz. of butter✪ Crab Sauce, a seasoning of grated nutmeg, and
salt and pepper. Place the saucepan on the fire and boil
gently until the rice is done, then add the meat of the body of
a boiled Crab, well pounded in a mortar and rubbed through
a fine sieve, with lqt. of rich stock. Pour the ?oup into a
clean saucepan, add the meat from the claws, picked out in
rather small pieces, season with pepper, and stir in 1 tea-
spoonful of essence of anchovy. Boil for a minute or two,
remove the saucepan to the side of the fire, pour in 2 breakfast-
cupfuls of cream, and stir well until the soup is quite hot,
without boiling; turn it into a soup-tureen, and serve.
(3) For 2qts. of soup use a breakfast-cupful of Crab-meat
removed from the shell, or canned Crab-meat. Put in a sauce-
pan over the fire 2 table-spoonfuls each of ^butter and flour,
and stir them together until they are smoothly mixed ; then
add gradually lqt. each of hot milk and water, making the
soup perfectly smooth by stirring it. Season rather highly
with salt, white pepper, and cayenne ; put in the Crab-meat
and 1 wineglassful of sherry. Let the soup boil once after
adding the Crab-meat, and serve.
Page 509 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crabs in Shells. — Clean and boil half-a-dozen Crabs, pick out the meat, and put the coral on one side. Chop up the meat, add a small onion, powdered ginger, or green ginger-juice, lime- or lemon-juice, mushroom ketchup, salt and pepper ; put the mixture into a frying-pan with butter, and cook until the butter is absorbed. Pour in a little stock, boil until it is nearly evaporated, then remove the pan from the fire. Well butter five of the Crab shells, and fill them with tbe mixture. Grind down the coral, mix it up with breadcrumbs, sprinkle it over the mixture, put a few small lumps of butter on the tops, place the shells in the oven, and bake for a few minutes. Put them on a dish, and serve very hot.
Crab Soup. — (1) Open twelve small uncooked Crabs, and remove the deadman’s fingers and sand-bags. Cut the Crabs in two parts, parboil, extract the meat from the claws, and remove the fat from the back of the shells. Place eighteen ripe tomatoes in a basin, scald them, “skin, and squeeze the pulp through a colander, keeping back the seeds. Pour boiling water over the seeds and juice of the tomatoes, and strain. Put in a saucepan one large onion, one clove of garlic, 1 table-spoonful of butter, 2 table-spoonfuls of lard, and the pulp of the tomatoes, and let them stew a short time. Put the meat from the claws, then the Crabs, and lastly the fat, into the soup; season with sweet marjoram, thyme, parsley, lemon, salt, cayenne and black pepper. Pour in the water in which the seeds were scalded, adding more if
there is not the required quantity of soup. Simmer for
one hour, and a quarter-of-an-liour before serving thicken with grated breadcrumbs. Serve in a soup-tureen.
(2) Wash and drain 8oz. of rice, put it into a saucepan with lqt. of milk or water, or equal parts of them, and add 2oz. of butter, a seasoning of grated nutmeg, and
salt and pepper. Place the saucepan on the fire and boil
gently until the rice is done, then add the meat of the body of a boiled Crab, well pounded in a mortar and rubbed through a fine sieve, with lqt. of rich stock. Pour the soup into a clean saucepan, add the meat from the claws, picked out in rather small pieces, season with pepper, and stir in 1 teaspoonful of essence of anchovy. Boil for a minute or two, remove the saucepan to the side of the fire, pour in 2 breakfastcupfuls of cream, and stir well until the soup is quite hot, without boiling; turn it into a soup-tureen, and serve.
(3) For 2qts. of soup use a breakfast-cupful of Crab-meat removed from the shell, or canned Crab-meat. Put in a saucepan over the fire 2 table-spoonfuls each of ^butter and flour, and stir them together until they are smoothly mixed ; then add gradually lqt. each of hot milk and water, making the soup perfectly smooth by stirring it. Season rather highly with salt, white pepper, and cayenne ; put in the Crab-meat and 1 wineglassful of sherry. Let the soup boil once after adding the Crab-meat, and serve.
Records on this page
Crab SauceCrabs in ShellsCrab Soup