Crab Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour. Sufficient for a tureen.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 415. The excerpt below is the record exactly as published.
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, the same of pepper, and a quarter of a nutmeg, grated. Put all together on the fire, and stir the sauce constantly till it boils. Now add the tle.sh from the claws and body of a medium-sized crab
Cook this with the app: pantry check, scaling, and the assistant.