Crab, Minced

Ingredients

• meat from a medium-sized crab
• a small-boned anchovy
• a little salt
• cayenne
• two table-spoonfuls of vinegar
• two of sherry
• a lump of butter about the size of a walnut
• two table-spoonfuls of bread-crumbs
• the well-beaten yolks of two eggs

Method

1. 1

   Chop the crab meat and anchovy, put them in a saucepan with salt, cayenne, vinegar, sherry, butter, and bread-crumbs.

2. 2

   Simmer gently for a few minutes, then add the yolks of two eggs gradually.

3. 3

   Serve on a hot dish and garnish with parsley.

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, 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 and cayenne, two table-spoonfuls of vinegar, two of sherry, a lump of butter about the size of a walnut, and two table-spoonfuls of bread-crumbs. Simmer gently for a few- minutes. Then draw the saucepan back, and add very gradually the well-beaten yolks of two eggs

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