Crab Soup

Ingredients

• half a pound of rice
• a quart of milk or white stock
• an inch and a half of stick cinnamon
• a little salt and pepper
• a piece of butter the size of an egg
• the pounded yellow pith from the body of a freshly-boiled crab
• another quart of stock
• a tea-spoonful of the essence of anchovies

Method

1. 1

   Wash rice, put in a saucepan with milk or stock, cinnamon, salt, pepper, and butter.

2. 2

   Simmer until tender, then mix in crab pith and another quart of stock.

3. 3

   Rub through a sieve, add crab flesh, and heat without boiling.

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 Soup. — Wash half a poimd of rice in one or two waters, then put it into a sauce- pan with a quart of milk or white stock, an inch and a half of stick cinnamon, a little salt and pepper, and a piece of butter the size of an j egg. Let it simmer gently till quite tender, ( then mix with it the pounded yellow pith from j the body of a freshly-boiled crab, and another | quart of stock. Eub all through a sieve, then pour it into a steA\'pan with the flesh from the claws torn into flakes with two forks. Add a tea-spoonful of the essence of anchovies

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