One-quarter of a nutmeg, grated.
One tea-spoonful of mustard.
One and a-half pint of grated bread-crumbs.
One-quarter of a tea-spoonful of pepper.
Two tea-spoonfuls of salt✪ Deviled Crab.
Boil the crabs for thirty minutes. Drain them, break
off the claws and separate the shells, removing the
spongy fingers and the stomach, which is found under the
head. Pick out all the meat, and wash and wipe the
shells. Heat the cream in a small saucepan ; thoroughly
mix the flour and mustard and two table-spoonfuls of the
butter, and stir the mixture into the boiling cream. Boil
two minutes, remove from the fire, and add the crab
meat and seasoning. Mix well, and put the mixture in
the crab-shells. Sprinkle with the crumbs, and place the
remainder of the butter, cut in small pieces, on top of the
crumbs. Cook in a hot oven until the crumbs are brown,
first placing the grate of the oven under the pan, so the
FISH. 131
heat will not be too great at the bottom. Serve on a bed
of parsley, arranging the claws on it.
CRAW FISH.
These resemble the lobster and are found in most of
our brooks and rivers. They are boiled and served the
same as crabs, or used as a garnish for boiled fish.
SHRIMPS.
Shrimps belong to the lobster species, being the very
smallest of that ilk. They are of two kinds, the gulf
shrimps or prawns being the larger. Shrimps are sold by
the quart, and in some places are vended already cooked.
They are served the same as crabs, in salads and sauces,
and are also used as a garnish.
SCALLOPS.
These shell-fish have round, deeply grooved shells.
The muscle which unites the shells is the only part used
for food. Scallops have a sweet flavor and are in season
during the fall and winter. They are stewed or fried, the
latter way being much the more satisfactory.
FRIED SCALLOPS.
Wash the scallops, drain them and dry thoroughly.
Season fine cracker-crumbs with salt and pepper, dip
the scallops in beaten ^gg, then in the crumbs, and
fry in hot fat. Or they may be simply seasoned and
rolled in flour and then fried.
MUSSELS.
They are fried like oysters or are stewed. For stewing,
'^^pen the mussels, and to a quart of meat allow — •
132 THE PATTERN COOK-BOOK.
Two tables-poonfuls of l)uLter.
One table-spoonful of flour.
Six whole pepper-corns.
One-half cupful of cream.
Two eggs (yolks only).
Salt and pepper to taste.
Stew the mussels five minutes in their own liquor, and
then add the flour rubbed well into the butter, and the
pepper-corns. Stew ten minutes, and pour in the heated
cream. Set back on the range, and stir in the yolks of
the eggs, which will have been thinned with a table-spoon-
ful of water or milk. Season with salt and pepper, and
serve.
TERRAPIN.
Page 54 · 2 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
One-quarter of a nutmeg, grated.
One tea-spoonful of mustard.
One and a-half pint of grated bread-crumbs.
One-quarter of a tea-spoonful of pepper.
Two tea-spoonfuls of salt.
Boil the crabs for thirty minutes. Drain them, break off the claws and separate the shells, removing the spongy fingers and the stomach, which is found under the head. Pick out all the meat, and wash and wipe the shells. Heat the cream in a small saucepan ; thoroughly mix the flour and mustard and two table-spoonfuls of the butter, and stir the mixture into the boiling cream. Boil two minutes, remove from the fire, and add the crab meat and seasoning. Mix well, and put the mixture in the crab-shells. Sprinkle with the crumbs, and place the remainder of the butter, cut in small pieces, on top of the crumbs. Cook in a hot oven until the crumbs are brown, first placing the grate of the oven under the pan, so the
heat will not be too great at the bottom. Serve on a bed of parsley, arranging the claws on it.
CRAW FISH.
These resemble the lobster and are found in most of our brooks and rivers. They are boiled and served the same as crabs, or used as a garnish for boiled fish.
SHRIMPS.
Shrimps belong to the lobster species, being the very smallest of that ilk. They are of two kinds, the gulf shrimps or prawns being the larger. Shrimps are sold by the quart, and in some places are vended already cooked. They are served the same as crabs, in salads and sauces, and are also used as a garnish.
SCALLOPS.
These shell-fish have round, deeply grooved shells. The muscle which unites the shells is the only part used for food. Scallops have a sweet flavor and are in season during the fall and winter. They are stewed or fried, the latter way being much the more satisfactory.
FRIED SCALLOPS.
Wash the scallops, drain them and dry thoroughly. Season fine cracker-crumbs with salt and pepper, dip the scallops in beaten egg, then in the crumbs, and fry in hot fat. Or they may be simply seasoned and rolled in flour and then fried.
MUSSELS.
They are fried like oysters or are stewed. For stewing, '^^pen the mussels, and to a quart of meat allow — •
Two tables-poonfuls of l)uLter. One table-spoonful of flour. Six whole pepper-corns. One-half cupful of cream. Two eggs (yolks only). Salt and pepper to taste.
Stew the mussels five minutes in their own liquor, and then add the flour rubbed well into the butter, and the pepper-corns. Stew ten minutes, and pour in the heated cream. Set back on the range, and stir in the yolks of the eggs, which will have been thinned with a table-spoonful of water or milk. Season with salt and pepper, and serve.
TERRAPIN.
Records on this page
Deviled CrabStewed Mussels