Crab Soup

Ingredients

• one crab — one about six inches across will be large enough
• a bouquet composed of a sprig of basil
• one of marjoram
• one of thyme
• a tablespoonful of marsala
• lemons cut into quarters

Method

1. 1

   Put the crab to boil in the stock.

2. 2

   Break up all the legs, but leave the body and claws intact.

3. 3

   Cover with stock, add the bouquet, bring to boil, and simmer for half an hour.

4. 4

   Strain off the soup, clarify it, and garnish with crab-claw meat.

5. 5

   Add marsala and serve with lemon quarters.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 23. The excerpt below is the record exactly as published.

t a crab — one about six inches across will be large enough — to boil in the stock. The crab must be uncooked, and the fishmonger should be asked to kill it, and remove the lungs, &c., before sending it in. Break up all the legs, but leave the body and claws intact. Cover with the stock, and put in a bouquet composed of a sprig of basil, one SI 52 FIFTY DINNERS. of marjoram, and one of thyme, bring to the boil, and simmer for half an hour. Strain off the soup, clarify it, and garnish it with some of the best meat of the crab-claws torn with a fork into shreds. With this soup a tablespoonful of marsala should be added, as in the case of clear turtle, and lemons cut into quarters

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