Crab, Hot or Buttered

Ingredients

• meat from the shell of a fine crab
• a little salt
• pepper
• a few bread-crumbs
• a spoonful or two of sakul-oil or good cream
• and vinegar

Method

1. 1

   Pick the meat from the shell of a fine crab, mix it with salt, pepper, bread-crumbs, sakul-oil or cream, and vinegar.

2. 2

   Fill the shell with the mixture, strew finely-grated bread-crumbs over it, and heat it in the oven or before the fire.

3. 3

   Garnish with parsley and serve with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 414. The excerpt below is the record exactly as published.

Crab, Hot or Buttered.— Pick ^ the ! meat from the shell of a fine crab, and mix it I withalittlesalt,pepper,andgratcdnulm( g, afew \ bread-crumbs, a spoonful or two of sakul-oil or j good cream, and vinegar. Be careful to leave j out the part near the head, whicli is not fit I to be eaten. Fill the shell with the mixture, I strew fincly-gTated bread-crumbs over it, and I heat it in the oven or before the fire. Garnish I the dish with parsley, and send toasted bread to I table with it. Time to prepare, three-quarters of an hour. Probable cost of crabs, from lOd. to 3s. 6d. each. Sufficient, a medium-sized crab, for three or four persons. Crab, Minced. — Pick out the meat from a medium-sized crab, as in the last recipe, being careful to leave out the unwholesome part near the head. Chop it, and a small-boned anchovy, together, and put them into a saucejDan with a little salt

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