Bisque of Crabs

Ingredients

• a dozen live crabs
• a couple of carrots
• an equal quantity of onion
• a pint of white stock
• a little thyme
• and bay-leaf
• season with salt

Method

1. 1

   Soak crabs in cold salted water, hash carrots and onions, fry with crabs in butter, add thyme, bay-leaf, and stock.

2. 2

   Cook for fifteen minutes, strain broth, cool, remove shells, chop crabs, mix with rice, season, and heat before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 52. The excerpt below is the record exactly as published.

BISQUE OF CRABS. Take a dozen live crabs and place in some cold water with a little salt, and let soak for an hour. Now hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell and all, in a little butter in a saucepan, add a little thyme and bay-leaf, season with salt and a pint of white stock

Cook this with the app: pantry check, scaling, and the assistant.