Crab, Dressed
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 33. The excerpt below is the record exactly as published.
Crab, Dressed. — Break the claws and remove the meat, mince it, season with grated nutmeg, pepper, salt, and a little vinegar, mix with a few breadcrumbs and a piece of butter
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