FRIED SOFT SHELL CRABS.— Kemove the sand bags, etc.,
wash and dry them ; sprinkle on pepper and salt, roll them in flour,
then in egg, then in bread or cracker crumbs, and fry in hot fat.
KROMESKIES OF CRABS — Boil for 40 minutes, 1 or more
crabs; when cool, pick them out in as large pieces as possible.
Mash fine the hard-boiled yolks of 4 eggs, add them to the crabs,
with 1 tablespoon of chopped parsley, 1 whole egg well beaten, and a
palatable seasoning of salt and cayenne. Mix
carefully, and form into tiny rolls; wrap each in a
very thin slice of bacon, dip it in fritter batter,
and fry in smoking hot fat. Serve on a napkin;
garnish with cress.
The flesh belonging to the claws of the crab Is far less
likely to disagree with the stomach than the soft part con-
tained within the shell. Crabs are diflScult of digestion, and so not suitable for
invalids or dyspeptics.
CKAY^FISH, PKAWNS AND SHRIMPS.
These are much like lobsters, only smaller, and they are to be
found in x)rovision stores in hermetically sealed cans, already cooked,
and the meats picked from the shells. They are used whole and
boiled for garnishing boiled fowls and all kinds of boiled fish. They
are boiled in the same manner as lobsters, but for a much shorter
time, from 5 to 15 minutes being the rule. After boiling, they may
be broken in pieces, shells and all together, and form a foundation
for a delicious soup, with any additions preferred.
SHELL^FISH
85
These shell-fish make ornamental side dishes, served whole and
garnished with parsley and nasturtiums.
BUTTERED SHRIMPS OR PRAWNS.— Pick 1 pint of shrimps
or prawns, and put them in a stew-pan with f pint of bouillon; add a
thickening of butter and flour; season to taste with salt, cayenne and
nutmeg, and simmer gently for 8 minutes. Serve on a dish gar-
nished wnth fried bread or toasted sippets. Cream sauce may be
substituted for the gravy.
CURRIED CRAY=FISH, PRAWNS AND SHRIMPS.— For a
can of these shelhfish, melt a small cup of butter in a pan; add a
saltspoon of curry=powder, a sour apple chopped finely, the juice of a
lemon, and ^ pint of hot water; a small onion✪ Browned Crabs may be added if liked.
When all the ingredients are well scalded together, add a tablespoon
of corn-starch wet with a little water, and stir until it thickens; add
the can of shellfish to the curry sauce. Let it get quite hot — do not
boil — then serve.
POTTED CRAY=FISH, PRAWNS OR SHRIMPS — Pick the
meat from 50 cray*fish and pound it to a j)aste in a mortar; season
with salt, pepper, a little nutmeg, and a piece of butter the size of an
egg. The butter must be slightly softened, but not melted, and the
ingredients should be thoroughly mixed. Put it in small earthen
pots, pack tightly, and
cover with salad oil;
then .cover in such a
way as to entirely ex-
clude the air. The
earthen pot can be had
of apothecaries, with the
covers, the potted cray=
fish should be kept in a
cool, dry, dark place.
Prawns and shrimps may be potted in
the same manner.
SHBIMP.
Shrimps and jjrawns, although not easy of
digestion nor adapted to a weak stomach, are less likely to disagree than crabs or
lobsters.
LOBSTERS.
Page 61 · 3 recipe records on this page
Presented as published in 1902. 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
FRIED SOFT SHELL CRABS.— Remove the sand bags, etc., wash and dry them ; sprinkle on pepper and salt, roll them in flour, then in egg, then in bread or cracker crumbs, and fry in hot fat.
KROMESKIES OF CRABS — Boil for 40 minutes, 1 or more crabs; when cool, pick them out in as large pieces as possible. Mash fine the hard-boiled yolks of 4 eggs, add them to the crabs, with 1 tablespoon of chopped parsley, 1 whole egg well beaten, and a palatable seasoning of salt and cayenne. Mix carefully, and form into tiny rolls; wrap each in a very thin slice of bacon, dip it in fritter batter, and fry in smoking hot fat. Serve on a napkin; garnish with cress.
The flesh belonging to the claws of the crab Is far less likely to disagree with the stomach than the soft part contained within the shell. Crabs are difficult of digestion, and so not suitable for invalids or dyspeptics.
CRAYFISH, PRAWNS AND SHRIMPS.
These are much like lobsters, only smaller, and they are to be found in provision stores in hermetically sealed cans, already cooked, and the meats picked from the shells. They are used whole and boiled for garnishing boiled fowls and all kinds of boiled fish. They are boiled in the same manner as lobsters, but for a much shorter time, from 5 to 15 minutes being the rule. After boiling, they may be broken in pieces, shells and all together, and form a foundation for a delicious soup, with any additions preferred.
These shell-fish make ornamental side dishes, served whole and garnished with parsley and nasturtiums.
BUTTERED SHRIMPS OR PRAWNS.— Pick 1 pint of shrimps or prawns, and put them in a stew-pan with f pint of bouillon; add a thickening of butter and flour; season to taste with salt, cayenne and nutmeg, and simmer gently for 8 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.
CURRIED CRAY=FISH, PRAWNS AND SHRIMPS.— For a
can of these shelhfish, melt a small cup of butter in a pan; add a saltspoon of curry=powder, a sour apple chopped finely, the juice of a lemon, and ^ pint of hot water; a small onion may be added if liked. When all the ingredients are well scalded together, add a tablespoon of corn-starch wet with a little water, and stir until it thickens; add the can of shellfish to the curry sauce. Let it get quite hot — do not boil — then serve.
POTTED crayFISH, PRAWNS OR SHRIMPS — Pick the meat from 50 crayfish and pound it to a paste in a mortar; season with salt, pepper, a little nutmeg, and a piece of butter the size of an egg. The butter must be slightly softened, but not melted, and the ingredients should be thoroughly mixed. Put it in small earthen pots, pack tightly, and cover with salad oil; then .cover in such a way as to entirely exclude the air. The earthen pot can be had of apothecaries, with the covers, the potted crayfish should be kept in a cool, dry, dark place.
Prawns and shrimps may be potted in the same manner.
SHBIMP.
Shrimps and prawns, although not easy of digestion nor adapted to a weak stomach, are less likely to disagree than crabs or lobsters.
LOBSTERS.
Records on this page
Browned CrabsFried Soft Shell CrabsKromeskies of Crabs