Crab Sauce

Ingredients

• 1 moderate sized crab
• 1 oz. butter
• ½ oz. flour
• 2 tablespoonsful cream
• 1 dessertspoonful anchovy sauce
• Milk, rather more than ½ pint
• Lemon juice, a few drops
• Cayenne

Method

1. 1

   Take the flesh from the body and claw of the crab, cut it into small pieces, stew the shell of the crab in milk till it is reduced to half a pint.

2. 2

   Work the flour into the butter, add the milk (strained).

3. 3

   Put it into a saucepan and stir over the fire till it has boiled 3 or 4 minutes.

4. 4

   Add the cream, crab, anchovy sauce, and cayenne, heat thoroughly, last of all stir in the lemon juice.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 36. The excerpt below is the record exactly as published.

CRAB SAUCE. INGREDIENTS. 1 moderate sized crab 1 oz. butter f oz. flour 2 tablespoonsful cream 1 dessertspoonful anchovy sauce Milk, rather more than b pint Lemon juice, a few drops Cayenne METHOD. This may sometimes be used as a substitute for lobster sauce, and is less expensive. Take the flesh from the body and claw of the crab, cut it into small pieces, stew the shell of the crab in milk till it is reduced to half a pint. Work the flour into the butter, add the milk (strained). Put it into a saucepan and stir over the fire till it has boiled 3 or 4 minutes. Add the cream, crab, anchovy sauce, and cayenne, heat thoroughly, last of all stir in the lemon juice. No. 270. TOMATO SAUCE (for keeping). INGREDIENTS. 1 dozen tomatoes 1 teaspoonful ground ginger ^ oz. salt 1 head garlic 1 tablespoonful vinegar A small quantity cayenne METHOD. Put the tomatoes in a stew jar and stew in the oven (which must not be too hot) until tender; rub through a fine sieve, add the other ingredients (the garlic finely chopped), and boil half an hour. Put into well-sealed bottles, and if put in a dry place will keep for years. No. 271. SALAD DRESSING (very good). INGREDIENTS. 4 pint of thick cream 2 hard-boiled eggs l dessertspoonful salt 1 tablespoonful brown sugar 1 teaspoonful mustard 1 tablespoonful tarragon vinegar 3 table-poonful malt vinegar 1 teaspoonful of pepper A little cayenne pepper METHOD. Put the salt, sugar, mustard, pepper, and cayenne into a mortar, and pound it well, then add the yolks of the eggs, and pound these ; add the cream and the vinegar gradually ; mix thoroughly, and strain into a salad bottle. No. 272. CHUTNEY SAUCE. INGREDIENTS. 3 tablespoonsful chutney | 1 onion \ pint thick gravy j 1 oz. butter METHOD. Chop the onion finely, and fry it in the butter, add the Chutney and gravy. Boil five minutes. 107 ~1 SWEET SAUCES. No. 273. SABAYON SAUCE. INGREDIENTS. 2 eggs I 1£ ozs. castor sugar J pint sherry METHOD. Beat the eggs in a stewpan, then beat in the sugar and sherry. Put the sauce upon the simmering burner, and whisk until the eggs are cooked, but not curdled. No. 274. MARMALADE SAUCE. INGREDIENTS. \ pint water | 1 wineglassful sherry 2 tablespoonsful marmalade | Sugar to taste 1 teaspoonful lemon juice METHOD. Stir the marmalade, water, and lemon juice in a pan until it boils. Add the sugar and then the sherry. No. 275. MARMALADE SAUCE (No. 2). INGREDIENTS. ^ tablespoonful corn flour 2 tablespoonsful marmalade Is pit, t water Rind of 4 a lemon 1 tablespoonful sugar METHOD. Boil the water and lemon rind together; mix the corn flour with a little cold water, strain to it the boiling water, return to the saucepan with the marmalade and sugar, and let it boil well. 108 No. 276. GERMAN SAUCE INGREDIENTS. Yolks of 3 eggs j 1 oz. castor sugar ^ pint sherry METHOD. Put the yolks of the eggs, sugar, and sherry into a saucepan, and whisk over a very cool stove until it thickens. On no account allow it to boil Very good with plum pudding. No. 277. LEMON SAUCE. INGREDIENTS. 1 oz. lump sugar l lemon Water (boiling) rather more than ^ pint 2 tablespoonsful water (cold) Arrowroot, a small dessert- spoonful METHOD. Rub the sugar on the lemon rind, till all the outer rind is removed. Put it into the boiling water. Mix the arrow- root with the cold water, pour in the boiling water, return to the saucepan and boil for one minute, add the lemon juice. If the lemon is a very large one, more sugar will be required. No. 278. WINE SAUCE. INGREDIENTS. £ pint water (boiling) 2 tablespoonsful water (cold) £ pint sherry Sugar to taste Arrowroot, a small dessert- spoonful METHOD. Mix the arrowroot to a smooth paste with the cold water. Pour on the boiling water gradually, stirring well. Put it into a saucepan, add the wine, boil one minute, sweeten and serve This sauce may be coloured with a fewr drops of cochineal. 109 No. 279. EGG AND WINE SAUCE. INGREDIENTS. £ pint milk (boiling) ! 1 wineglassful sherry 1 egg j Sugar to taste. METHOD. Beat the egg well, beat in the sherry. Pour on the milk, which must be almost boiling, and while doing so whisk the sauce quickly till it froths. It must be served immediately. No. 280. JAM SAUCE. INGREDIENTS. 3 tablespoonsful jam | 3 tablespoonsful sugar | pint sherry METHOD. Boil quickly for 20 minutes. Strain and serve. No. 281. WHITE SAUCE. 1 oz. butter 1 oz. flour

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