Commodore Gerry Crab

Ingredients

• A large slice of good cheese
• with vinegar
• mustard
• salt
• pepper
• on toasted cracker

Method

1. 1

   Mash cheese with vinegar, mustard, salt, and pepper.

2. 2

   Serve on toasted cracker.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 30. The excerpt below is the record exactly as published.

Commodore Gerry Crab. — A large slice of good cheese mashed to a paste with vinegar, mus- tard, salt and pepper, and eaten on toasted cracker. It has the flavor of a crab. Salmi. — Cut up remains of cold birds ; put some butter in the pan, a glass of port wine, two spoon- fuls of ketchup, one of lemon juice, and a shallot. Cook your game in this sauce. Directly after the battle of ren^O Marengo, Napo- leon Bonaparte, fatigued and hungry, ordered a fowl for his supper. His cook discovered that there was no butter, so he poured oil into his skillet instead. To this he added some seasoning and a glass of white wine. The dish was served hot, garnished with mush- rooms, and Bonaparte said it was as great a success as the battle. Spring Chicken. — A dainty and tender spring chicken can be split and cooked in a chafing-dish The Autocrat and the Chafing-dish. 93 almost as well as it can be treated in broiling. But fry it in the best oil, instead of butter, and you will find it delicious if handled properly. Chafed Duck. — Cut the ducks into six pieces each, wash each piece and roll in flour, sprinkle salt and pepper and a tiny bit of dry mustard

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