j Crab, Hot or Buttered.— Pick ^ the
! meat from the shell of a fine crab, and mix it
I withalittlesalt,pepper,andgratcdnulm( g, afew
\ bread-crumbs, a spoonful or two of sakul-oil or
j good cream, and vinegar. Be careful to leave
j out the part near the head, whicli is not fit
I to be eaten. Fill the shell with the mixture,
I strew fincly-gTated bread-crumbs over it, and
I heat it in the oven or before the fire. Garnish
I the dish with parsley, and send toasted bread to
I table with it. Time to prepare, three-quarters
of an hour. Probable cost of crabs, from lOd.
to 3s. 6d. each. Sufficient, a medium-sized crab,
for three or four persons.
Crab, Minced. — Pick out the meat from
a medium-sized crab, as in the last recipe, being
careful to leave out the unwholesome part near
the head. Chop it, and a small-boned anchovy,
together, and put them into a saucejDan with a
little salt✪ Crab, Hot or Buttered and cayenne, two table-spoonfuls of
vinegar, two of sherry, a lump of butter about
the size of a walnut, and two table-spoonfuls
of bread-crumbs. Simmer gently for a few-
minutes. Then draw the saucepan back, and
add very gradually the well-beaten yolks of
two eggs. Serve on a hot dish, and garnish
with parsley. Probable cost, from Is. to 3s.,
according to size. Sufficient for tln-ee or four
persons.
Crab, Mock. — Take a pound of Gloucester
or Cheshire cheese, and pound it in a mortar
witli two spoonfuls of vinegar, three of salad-
oil, one of mi.xed mustard, and salt and cayenne
to taste. When it is well pounded, mix with it
half a poimd of potted shrimps✪ Crab, Mock. It may be
ser\-ed in a crab-shell, and garnished with
parsley. Time, about twenty minutes to
prepare. Probable cost, Is. 8d. Sufficient for
four or five pei-sons.
Crab, Mock (another way). — The imita-
tion crab may be prepared as above, and the
shrimps omitted. The flavour is not at all unlike
that of crab, and is a relishing addition to bread
and butter. Time, twenty minutes to prepare.
Probable cost, Is. Id. Sufficient for three or
four persons.
j Crab, Potted. — Pick the meat from the
i shell and claws of a freshly-boiled crab.
; Pound it in a mortar with Sidt, cayenne, and
j pounded mace. Press it into small jars, co\-er it
I with buttei-, and bake it in a moderate oven for
I half an horn-. Wlien cold, pom* fi-cslily-clari-
fied butter over it, and set it aside to get cold.
CRA
( 158 )
CBA
The remains of a crab that has been partly
eaten may be used in this way, but it should
be baked on the day on which it was opened.
Probable cost, Gd. for a two-ounce jar. Suffi-
cient for two persons. ✪ Crab, Potted
Page 414 · 4 recipe records on this page
Presented as published in 1892. 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
j Crab, Hot or Buttered.— Pick ^ the
! meat from the shell of a fine crab, and mix it I withalittlesalt,pepper,andgrated nutmeg, g, afew \ bread-crumbs, a spoonful or two of salad-oil or j good cream, and vinegar. Be careful to leave j out the part near the head, whicli is not fit I to be eaten. Fill the shell with the mixture, I strew fincly-gTated bread-crumbs over it, and I heat it in the oven or before the fire. Garnish I the dish with parsley, and send toasted bread to I table with it. Time to prepare, three-quarters
of an hour. Probable cost of crabs, from lOd.
to 3s. 6d. each. Sufficient, a medium-sized crab,
for three or four persons.
Crab, Minced. — Pick out the meat from a medium-sized crab, as in the last recipe, being careful to leave out the unwholesome part near the head. Chop it, and a small-boned anchovy, together, and put them into a saucepan with a little salt and cayenne, two table-spoonfuls of vinegar, two of sherry, a lump of butter about the size of a walnut, and two table-spoonfuls of bread-crumbs. Simmer gently for a fewminutes. Then draw the saucepan back, and add very gradually the well-beaten yolks of two eggs. Serve on a hot dish, and garnish with parsley. Probable cost, from Is. to 3s., according to size. Sufficient for tln-ee or four persons.
Crab, Mock. — Take a pound of Gloucester or Cheshire cheese, and pound it in a mortar witli two spoonfuls of vinegar, three of saladoil, one of mi.xed mustard, and salt and cayenne to taste. When it is well pounded, mix with it half a pound of potted shrimps. It may be served in a crab-shell, and garnished with parsley. Time, about twenty minutes to prepare. Probable cost, Is. 8d. Sufficient for four or five persons.
Crab, Mock (another way). — The imitation crab may be prepared as above, and the shrimps omitted. The flavour is not at all unlike that of crab, and is a relishing addition to bread and butter. Time, twenty minutes to prepare. Probable cost, Is. Id. Sufficient for three or four persons.
j Crab, Potted. — Pick the meat from the i shell and claws of a freshly-boiled crab. ; Pound it in a mortar with Sidt, cayenne, and j pounded mace. Press it into small jars, cover it I with buttei-, and bake it in a moderate oven for I half an hour. Wlien cold, pour freshly-clarified butter over it, and set it aside to get cold.
CRA
( 158 )
CBA
The remains of a crab that has been partly eaten may be used in this way, but it should be baked on the day on which it was opened. Probable cost, Gd. for a two-ounce jar. Sufficient for two persons.
Records on this page
Crab, Hot or ButteredCrab, MincedCrab, MockCrab, Potted