Crab Sauce

Ingredients

• 3 teacupfuls of milk
• 2oz. of butter
• a little flour
• a little each of ground mace
• a little each of cayenne
• a little each of salt
• the meat from a Crab

Method

1. 1

   Put 3 teacupfuls of milk into a saucepan over the fire, add 2oz. of butter rolled in a little flour, and stir until the butter is dissolved.

2. 2

   Chop up the meat from a Crab, and mix it up with a little each of ground mace, cayenne, and salt; stir it into the hot milk, remove the saucepan to the side of the fire, and simmer gently for about three minutes.

3. 3

   Turn it into a sauceboat when ready, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 508. The excerpt below is the record exactly as published.

Crab Sauce. — Put 3 teacupfuls of milk into a saucepan over the fire, add 2oz. or 3oz. of butter rolled in a little flour, and stir until the butter is dissolved ; it should be stirred in one direction only. Chop up the meat from a Crab, and mix it up with a little each of ground mace, cayenne, and salt; stir it into the hot milk, remove the saucepan to the side of the fire, and simmer gently for about three minutes, taking care that it does not boil. Turn it into a sauceboat when ready, and serve. Crabs in Shells. — Clean and boil half-a-dozen Crabs, pick out the meat, and put the coral on one side. Chop up the meat, add a small onion, powdered ginger, or green ginger-juice, lime- or lemon-juice, mushroom ketchup, salt and pepper ; put the mixture into a frying-pan with butter, and cook until the butter is absorbed. Pour in a little stock, boil until it is nearly evaporated, then remove the pan from the fire. Well butter five of the Crab shells, and fill them with tbe mixture. Grind down the coral, mix it up with breadcrumbs, sprinkle it over the mixture, put a few small lumps of butter on the tops, place the shells in the oven, and bake for a few minutes. Put them on a dish, and serve very hot. Crab Soup. — (1) Open twelve small uncooked Crabs, and remove the deadman’s fingers and sand-bags. Cut the Crabs in two parts, parboil, extract the meat from the claws, and remove the fat from the back of the shells. Place eighteen ripe tomatoes in a basin, scald them, “skin, and squeeze the pulp through a colander, keeping back the seeds. Pour boiling water over the seeds and juice of the tomatoes, and strain. Put in a saucepan one large onion, one clove of garlic, 1 table-spoonful of butter, 2 table-spoonfuls of lard, and the pulp of the tomatoes, and let them stew a short time. Put the meat from the claws, then the Crabs, and lastly the fat, into the soup ; season with sweet marjoram, thyme, parsley, lemon, salt, cayenne and black pepper. Pour in the water in which the seeds were scalded, adding more if there is not the required quantity of soup. Simmer for one hour, and a quarter-of-an-liour before serving thicken with grated breadcrumbs. Serve in a soup-tureen. (2) Wash and drain 8oz. of rice, put it into a sauce- pan with lqt. of milk or water, or equal parts of them, and add 2oz. of butter

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