It is then skimmed off, and mixed with as much fresh
butter as it will colour nicely. Of course, if some of the coral
is pounded also, both these Lobster Butters will be brighter.
ii4
SHELL-FISH
Lobster Canapes. — Cut some thin slices of stale brown
or white bread, prepare the Lobster Butter as above, reserving
some nice pieces of meat unpounded. Cut out of the bread
some neat oblongs two inches long, and one inch and a half
broad. Spread them with the Lobster Butter, putting a piece
of Lobster meat on each. Dust with pepper (Nepaul pepper
is best), and dish in a ring with mustard and cress in the
middle✪ Lobster Canapes. Or cut your slices of bread a quarter of an inch thick,
stamp out rounds two inches across, and fry in butter. Spread
the rounds with Lobster Butter, put a piece of Lobster meat
on each, garnish with sliced gherkin or a row of capers round
the Lobster, and dust with Nepaul pepper.
Crabs. — A Crab is excellent when baked in Wyvern's way.
Baked Crab. — Take all the flesh from a medium-sized
Crab, tear it to shreds with two forks ; put this into a stewpan
over a low fire, and moisten with a gill of good sauce made upon
a fish-broth foundation. Cut up an ounce and a half of butter
into small squares, and add these by degrees, mixing in lastly
one-third of the whole bulk of nicely- mashed potato. Work
altogether smoothly, and season with salt and pepper. Butter
the shells, fill them with the mixture, smooth over the surface
with a palette-knife dipped in hot water, dust over with grated
Parmesan, baste with melted butter✪ Baked Crab, and bake for a few
minutes in a moderate oven. Serve when the surface has
slightly browned, the shells laid on a hot napkin.
This recipe can be carried out in a fire-proof dish instead of
shells. And two ounces of well-boiled rice, with about four
ounces of sifted breadcrumbs, may be substituted for the mashed
potato.
Dressed Crab. — Pick out all the meat of a boiled Crab,
and wash and dry the shell. Mix well with the meat a
teaspoonful of unmade mustard, a dessertspoonful of vinegar,
a tablespoonful of either oil or cream, and a little pepper aud
salt. Put the meat in the shell, and serve cold, garnished if
liked with the claws of the Crab.
Partan Pie. — This is a Scotch dish, Partan being the
name for a Crab on the east coast of Scotland. Pick the
meat out of a boiled Crab, clean out the shell, and mix the
meat with a little salt and pepper and a pat of butter. If too
PARTAN PIE
IT5
liquid, add breadcrumbs. Put all back into the shell, strew
breadcrumbs over, brown before the fire in a Dutch oven, or
bake for a few minutes in the oven. Dust with cayenne, and
serve hot. Of course several small Crabs can be used, and
some people like the addition of a little vinegar. ✪ Dressed Crab
Page 73 · 5 recipe records on this page
Presented as published in 1898. 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
It is then skimmed off, and mixed with as much fresh butter as it will colour nicely. Of course, if some of the coral is pounded also, both these Lobster Butters will be brighter.
Lobster Canapes. — Cut some thin slices of stale brown or white bread, prepare the Lobster Butter as above, reserving some nice pieces of meat unpounded. Cut out of the bread some neat oblongs two inches long, and one inch and a half broad. Spread them with the Lobster Butter, putting a piece of Lobster meat on each. Dust with pepper (Nepaul pepper is best), and dish in a ring with mustard and cress in the middle. Or cut your slices of bread a quarter of an inch thick, stamp out rounds two inches across, and fry in butter. Spread the rounds with Lobster Butter, put a piece of Lobster meat on each, garnish with sliced gherkin or a row of capers round the Lobster, and dust with Nepaul pepper.
Crabs. — A Crab is excellent when baked in Wyvern's way.
Baked Crab. — Take all the flesh from a medium-sized Crab, tear it to shreds with two forks ; put this into a stewpan over a low fire, and moisten with a gill of good sauce made upon a fish-broth foundation. Cut up an ounce and a half of butter into small squares, and add these by degrees, mixing in lastly one-third of the whole bulk of nicely- mashed potato. Work altogether smoothly, and season with salt and pepper. Butter the shells, fill them with the mixture, smooth over the surface with a palette-knife dipped in hot water, dust over with grated Parmesan, baste with melted butter, and bake for a few minutes in a moderate oven. Serve when the surface has slightly browned, the shells laid on a hot napkin.
This recipe can be carried out in a fire-proof dish instead of shells. And two ounces of well-boiled rice, with about four ounces of sifted breadcrumbs, may be substituted for the mashed potato.
Dressed Crab. — Pick out all the meat of a boiled Crab, and wash and dry the shell. Mix well with the meat a teaspoonful of unmade mustard, a dessertspoonful of vinegar, a tablespoonful of either oil or cream, and a little pepper aud salt. Put the meat in the shell, and serve cold, garnished if liked with the claws of the Crab.
Partan Pie. — This is a Scotch dish, Partan being the name for a Crab on the east coast of Scotland. Pick the meat out of a boiled Crab, clean out the shell, and mix the meat with a little salt and pepper and a pat of butter. If too
PARTAN PIE
IT5
liquid, add breadcrumbs. Put all back into the shell, strew breadcrumbs over, brown before the fire in a Dutch oven, or bake for a few minutes in the oven. Dust with cayenne, and serve hot. Of course several small Crabs can be used, and some people like the addition of a little vinegar.
Records on this page
Lobster CanapesBaked CrabDressed CrabCrab SaladPartan Pie