Crab, Potted

Ingredients

• meat from a freshly-boiled crab
• Salt
• cayenne
• pounded mace
• butter

Method

1. 1

   Pick the meat from the shell and claws of a freshly-boiled crab.

2. 2

   Pound it with salt, cayenne, and pounded mace.

3. 3

   Press into small jars, cover with butter, and bake in a moderate oven for half an hour.

4. 4

   When cold, pour clarified butter over it.

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, Potted. — Pick the meat from the i shell and claws of a freshly-boiled crab. ; Pound it in a mortar with Sidt, cayenne, and j pounded mace. Press it into small jars, co\-er it I with buttei-, and bake it in a moderate oven for I half an horn-. Wlien cold, pom* fi-cslily-clari- fied butter over it, and set it aside to get cold. CRA ( 158 ) CBA The remains of a crab that has been partly eaten may be used in this way, but it should be baked on the day on which it was opened. Probable cost, Gd. for a two-ounce jar. Suffi- cient for two persons. Crab Salad. — Crack the large claws of a crab and pick out the white meat in as large pieces as possible. Lay the contents of the carapace in the middle o±' a large dish ; on that put the pickings from the breast, and on the top the pieces from the claws. Surround the pile with a small quantity ©f mixed salad, quartered lettuce-hearts, blanched endive, or watercresses. Pour a little mayonnaise or salad-dressing over the whole, and garnish the dish with the small claws and a little green parsley. The four black tips of the shells of the large claws, which children call soldiers, may be placed at the four corners. Be careful that the mixed salad is thoroughly dry. Time to prepare, three-quarters of an hour. Pro- bable cost, crabs from lOd. to 3s. 6d. Suffi- cient, a medium-sized crab, for four persons. Crab Sauce. — Mix a dessert-spoonful of flour very smoothly with a little cold water, and pour upon it a tea-cupful of boiling water and a tea-cupful of new milk, also boiling. Add three ounces of fresh butter, half a tea-spoonful of salt

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