Crab with Radishes

Ingredients

• 1 bunch radishes
• 1 oz. butter
• 1 dessert-sp. flour
• 1 tea-cupful milk
• 1 cupful crab meat
• 2 yolks of eggs
• 1 glass white wine
• Seasoning

Method

1. 1

   Scrape or peel the radishes and cut them in thin slices.

2. 2

   Melt the butter in the chafing dish, put in the prepared radishes and cook them slowly for 10 minutes or until tender.

3. 3

   Mix in the flour, add the milk, and stir until boiling.

4. 4

   Then put in the crab meat and let it warm through in the sauce.

5. 5

   Beat up the yolks of eggs with the wine, and stir them in quickly without letting the mixture boil again.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 998. The excerpt below is the record exactly as published.

Crab with Radishes 1 bunch radishes. 1 oz. butter. 1 dessert -sp. flour. Seasoning. 1 tea-cupful milk. 1 cupful crab meat. 2 yolks of eggs. 1 glass white wine. Scrape or peel the radishes and cut them in thin slices. Melt the butter in the chafing dish, put in the prepared radishes and cook them slowly for 10 minutes or until tender. Mix in the flour, add the milk, and stir until boiling. Then put in the crab meat and let it warm through in the sauce. Beat up the yolks of eggs with the wine, and stir them in quickly without letting the mixture boil again. Serve at once. 3013. Stuffed Figs Take the required number of pulled figs, and insert in the centre of each a few blanched and split almonds. Now, for each \ dozen figs, put into the chafing dish 1 table-spoonful castor sugar, a good squeeze of lemon juice, and a glass of red wine. Heat these ingredients over the lamp without allowing them to boil, then put in the figs, cover, and cook slowly about 10 minutes, or until the figs are tender. Serve either hot or cold. 3014. Fish Rarebit 1 oz. butter. \ oz. cornflour. 1 gill white or fish stock. 1 cupful cooked fish. 2 table-sps. grated | cheese. Seasoning. 1 egg. 1 table-sp. sherry. Hot buttered toast. Melt the butter in the blazer, and mix in the corn- flour. Add the gill of stock, and stir until boiling. Then sprinkle in the cheese, and stir carefully until melted. Now add the fish, chopped or flaked, and lastly, the egg beaten with the wine. Make all thoroughly hot without boiling, and serve on fingers of hot buttered toast. 3015. Rechauffe of Fish | lb. cooked fish. 1 table-sp. salad oil. 1 table-sp. lemon juice or vinegar. 1 tea-sp. chopped onion. Pepper and salt. 1 oz. butter. 2 table-sps. tomato sauce or puree. 1 glass sherry or Chablis. Remove all skin and bone from the fish, and leave it in large flakes or good-sized pieces. Put these pieces on a plate, pour over them the salad oil and lemon juice or vinegar, sprinkle with the chopped onion, pepper and salt, and stand J hour, turning occasionally. Then melt the butter in the chafing dish, add the tomato sauce and wine, and bring to the boil. Now lay in the fish, and baste it with the liquid until thoroughly heated. Serve at once. 624 COOKERY FOR EVERY HOUSEHOLD 3016. Fish 1 cupful cooked roe. £ tea -cupful bread- crumbs. 1 oz. butter. 1 hard-boiled egg. Roe Savoury 1 or 2 table-sps. milk. A squeeze of lemon juice. 1 dessert-sp. parsley. Pepper and salt. Break up the roe with a fork, and chop the hard- boiled egg. Melt the butter in the chafing dish, put in all the other ingredients, seasoning to taste and moistening with a little milk. Stir over the lamp until thoroughly hot, and then serve with fingers of toast or toast biscuits. Note. — A little grated cheese, or anchovy or shrimp essence may be added to the mixture if liked. 3017. Stewed Kidneys 3 or 4 sheep’s kidneys. 1 oz. butter. 1 dessert-sp. flour

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