Crab, Scalloped
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about half an hour. Sufficient for four persons.
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, Scalloped.— Prepare the crab as for Minced Crab, omitting the %vine and eggs. Clean out the large round shell of the crab, fill it with the mixture, and put what is left into scallop-shells. Place them in a moderately hot oven or before a clear fire. AVhen hot through and slightly bro%%Tied, take them up, put them on a dish covered with a napkin, the crab-shell in the middle and the scallop-shells round it, and garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.