Crab Bisque

Ingredients

• 6 crabs
• 2 tablespoons butter
• 2 tablespoons onion
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups milk
• 1/2 cup boiled rice
• cayenne and blade of mace

Method

1. 1

   Boil crabs in water to cover twenty minutes.

2. 2

   Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve.

3. 3

   Scald mace in milk.

4. 4

   Thicken milk with butter and flour cooked together; add seasonings.

5. 5

   Combine mixtures, reheat, and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 20. The excerpt below is the record exactly as published.

1 teaspoon salt 4 cups potatoes 1 teaspoon tabasco sauce I cup onion 2 cups boiling water 1 cup salt pork cut in cubes 4 cups milk, scalded 2 tablespoons flour 2 tablespoons butter Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion, and salt pork in layers in the ket- tle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve. Fish Chowder 1 haddock weighing five pounds 4 cups hot water 4 cups potato dice 2 tablespoons butter i cup onion dice 4 tablespoons flour 1 cup salt pork dice 4 cups milk salt, pepper, cayenne 10 buttered crackers Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer twenty min- utes; strain. Reserve liquor. Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Caution. — Do not allow onion or salt x^ork to burn. New England Chowder 4 cups clams or 4 tablespoons butter 4 pounds haddock 2 tablespoons flour 4 tablespoons onion 2 cups boiling water 4 cups tomatoes salt, pepper, and cayenne 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice SOUPS 53 Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender. Melt butter; add flour, tomatoes and seasonings. Com- bine mixtures, and pour over buttered crackers which have been previously soaked in cold milk. Lobster Chowder 2 cups lobster meat 4 cups milk 1 cup onion salt, cayenne, blade of mace \ cup salt pork fat 1 cup hot cream 2 tablespoons butter 2 tablespoons flour Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes ; add strained salt pork fat, hot cream, and serve. Crab Chowder Prepare the same as lobster chowder, substituting crab meat for lobster meat. Shrimp Chowder Prepare the same as lobster chowder, substituting shrimps for lobster meat. Salt Codfish Chowder \ cup salt pork fat 3 cups potato cut in cubes 2 onions cut in small pieces salt, pepper, cayenne 2 cups shredded codfish 1 cup boiling water 1 cup cream 8 crackers buttered Jt tablespoons butter 2 tablespoons flour Soak codfish in cold water one hour ; drain. Parboil potatoes ten minutes. Cook onions in pork fat, add drained potatoes, fish, and one cup of boiling water; cook until potatoes are tender. Melt butter; add flour, milk, cream and seasonings. Combine mixtures, cook five minutes, and serve with crackers which have been previously soaked in milk, 54 lowney's cook book 2 cups clams 2 tablespoons onion bit of bay leaf 3 tablespoons butter 4 tablespoons flour Clam Bisque 2 cups chicken stock 1 teaspoon salt pepper and cayenne 2 cups hot cream 1 teaspoon Worcestershire sauce Chop clams, and cook in stock twenty minutes. Melt butter; add onions; cook five minutes; add flour, strained clam liquor; cook five minutes; add seasonings, cream, and serve. 6 crabs 2 tablespoons butter 2 tablespoons onion 1 teaspoon salt Crab Bisque 2 tablespoons flour 2 cups milk I half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings. Combine mixtures, reheat, and serve. Lobster Bisque 2 cups lobster meat 4 tablespoons butter 2 cups boiled rice 2 tablespoons flour 2 cups white stock 2 cups milk I tablespoon salt j)epper, cayenne and nutmeg lobster coral 2 tablespoons Madeira Cook lobster, rice and white stock twenty minutes; press through a sieve. Thicken milk with flour and butter cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. Garnish with lobster coral pressed through a sieve. SOUPS 55 Oyster Bisque 2 cups white stock or milk 1 cup cream 1 teaspoon chopped parsley salt, pepper, cayenne blade of mace 1 egg 2 cups oysters 2 tablespoons butter 2 tablespoons flour Cook oysters in white stock until edges curl. Strain, re- serve liquor, and chop oysters ; press through a sieve ; add butter and flour cooked together, seasonings, and cream ; cook five minutes, add to egg slightly beaten, and serve. Clam Bisque No. 2 Substitute clams for oysters and proceed as for oyster bisque. Oyster Bisque a la Reine 4 cups oysters salt, paprika, cayenne 1 cup milk I cup cracker crumbs 1 Qgg 1 cup finely chopped chicken meat 2 tablespoons butter parsley dash nutmeg Cook oysters in their own liquor until' edges shrivel. Drain; reserve liquor; chop oysters. Melt butter; add cracker crumbs and milk. Cook five minutes; add season- ings; combine mixtures; strain thoroughly. Add beaten egg and chicken meat. Bisque of Shrimps, Bretonne 1 quart shrimps 1 tablespoon carrot 2 tablespoons onion

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