Crab Salad. — Crack the large claws of a
crab and pick out the white meat in as large
pieces as possible. Lay the contents of the
carapace in the middle o±' a large dish ; on that
put the pickings from the breast, and on the
top the pieces from the claws. Surround the
pile with a small quantity ©f mixed salad,
quartered lettuce-hearts, blanched endive, or
watercresses. Pour a little mayonnaise or
salad-dressing over the whole, and garnish the
dish with the small claws and a little green
parsley. The four black tips of the shells of
the large claws, which children call soldiers,
may be placed at the four corners. Be careful
that the mixed salad is thoroughly dry. Time
to prepare, three-quarters of an hour. Pro-
bable cost, crabs from lOd. to 3s. 6d. Suffi-
cient, a medium-sized crab, for four persons.
Crab Sauce. — Mix a dessert-spoonful of
flour very smoothly with a little cold water,
and pour upon it a tea-cupful of boiling water
and a tea-cupful of new milk, also boiling. Add
three ounces of fresh butter, half a tea-spoonful
of salt✪ Crab, Potted, the same of pepper, and a quarter of
a nutmeg, grated. Put all together on the fire,
and stir the sauce constantly till it boils. Now
add the tle.sh from the claws and body of a
medium-sized crab, torn into small pieces with
two forks. Let the sauce get quite hot ; but it
must not boil again after the crab is added, or
the flavour will be lost. Time, half an hour.
Probable cost of crabs, from lOd. to 3s. 6d.
Sufficient for a tureen.
Crab, Scalloped.— Prepare the crab as
for Minced Crab, omitting the %vine and eggs.
Clean out the large round shell of the crab, fill
it with the mixture, and put what is left into
scallop-shells. Place them in a moderately hot
oven or before a clear fire. AVhen hot through
and slightly bro%%Tied, take them up, put them
on a dish covered with a napkin, the crab-shell
in the middle and the scallop-shells round it,
and garnish with parsley✪ Crab, Scalloped. Time, about half an
hour. Probable cost of crab, from lOd. to
3s. 6d. Sufficient, a medium-sized crab, for
four persons.
Crab Soup. — Wash half a poimd of rice
in one or two waters, then put it into a sauce-
pan with a quart of milk or white stock, an
inch and a half of stick cinnamon, a little salt
and pepper, and a piece of butter the size of an j
egg. Let it simmer gently till quite tender, (
then mix with it the pounded yellow pith from j
the body of a freshly-boiled crab, and another |
quart of stock. Eub all through a sieve, then
pour it into a steA\'pan with the flesh from the
claws torn into flakes with two forks. Add a
tea-spoonful of the essence of anchovies✪ Crab Soup. Stir
it again over the fire until thoroughly heated,
but it must not boil after the crab is added.
Time, one hour and a half. Prol)able cost,
Is. 6d. per quart. Sufficient for five or six
Page 415 · 5 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
Crab Salad. — Crack the large claws of a crab and pick out the white meat in as large pieces as possible. Lay the contents of the carapace in the middle of a large dish ; on that put the pickings from the breast, and on the top the pieces from the claws. Surround the pile with a small quantity of mixed salad, quartered lettuce-hearts, blanched endive, or watercresses. Pour a little mayonnaise or salad-dressing over the whole, and garnish the dish with the small claws and a little green parsley. The four black tips of the shells of the large claws, which children call soldiers, may be placed at the four corners. Be careful that the mixed salad is thoroughly dry. Time to prepare, three-quarters of an hour. Probable cost, crabs from lOd. to 3s. 6d. Sufficient, a medium-sized crab, for four persons.
Crab Sauce. — Mix a dessert-spoonful of flour very smoothly with a little cold water, and pour upon it a tea-cupful of boiling water and a tea-cupful of new milk, also boiling. Add three ounces of fresh butter, half a tea-spoonful of salt, the same of pepper, and a quarter of a nutmeg, grated. Put all together on the fire, and stir the sauce constantly till it boils. Now add the flesh from the claws and body of a medium-sized crab, torn into small pieces with two forks. Let the sauce get quite hot ; but it must not boil again after the crab is added, or the flavour will be lost. Time, half an hour. Probable cost of crabs, from lOd. to 3s. 6d. Sufficient for a tureen.
Crab, Scalloped.— Prepare the crab as for Minced Crab, omitting the %vine and eggs. Clean out the large round shell of the crab, fill it with the mixture, and put what is left into scallop-shells. Place them in a moderately hot oven or before a clear fire. When hot through and slightly browned, take them up, put them on a dish covered with a napkin, the crab-shell in the middle and the scallop-shells round it, and garnish with parsley. Time, about half an hour. Probable cost of crab, from lOd. to 3s. 6d. Sufficient, a medium-sized crab, for four persons.
Crab Soup. — Wash half a pound of rice in one or two waters, then put it into a saucepan with a quart of milk or white stock, an inch and a half of stick cinnamon, a little salt and pepper, and a piece of butter the size of an j egg. Let it simmer gently till quite tender, ( then mix with it the pounded yellow pith from j the body of a freshly-boiled crab, and another | quart of stock. Rub all through a sieve, then pour it into a stewpan with the flesh from the claws torn into flakes with two forks. Add a tea-spoonful of the essence of anchovies. Stir it again over the fire until thoroughly heated, but it must not boil after the crab is added. Time, one hour and a half. Probable cost, Is. 6d. per quart. Sufficient for five or six
Records on this page
Crab, PottedCrab SaladCrab SauceCrab, ScallopedCrab Soup