Deviled Crabs

Ingredients

• Scald one cup of milk.
• one tablespoon of butter
• two of flour
• yolks of four hard boiled eggs
• a tablespoonful of chopped parsley
• a teaspoonful of salt
• red pepper to taste
• add the crab meat

Method

1. 1

   Make a sauce with scalded milk, butter, and flour.

2. 2

   Add mashed yolks, parsley, salt, and pepper.

3. 3

   Mix well and add crab meat.

4. 4

   Bake in shell or baking dish.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 13. The excerpt below is the record exactly as published.

tablespoonful of butter. 2 tablespoons of fiour. Salt and pepper to taste. Make sauce with butter, flour milk, and eggs Fut layer of sauce in bot- tom of baking dish then layer of fiisti and so on, the last layer being sauce. Sprinkle top with bread crumbs. Put in oven and brown. MISS ISA BELLE SAVAGE. BAKED FISH. Scrape and clean off scales. Wash and wipe dry. Rub with salt and pep- per inside and out. Fill the body of the fish with dressing. Sew or wind a fctiing around it. Cover the bottom of the baking pan with water. Dust the fish with sifted bread or cracker crumbs and baste with butter or the drippings. Thicken the gravy, season it to taste and add tomato catsup. Dressing for baked fish: From three to five crackers rolled fine one small cup r'vil of chopped salt pork, one table spoonful of butter and one teaspoonful of pepper. One finely chopped onion for those who like the flavor. MRS. M. D. MOORE. 39 DEVILED CRABS. Scald one cup of milk. Beat together until smooth one table- spoon ot butter and two of flour. Add to the scalded milk and stir until it thickens. Take from the fire, add the yolks of four hard boiled eggs mashed fine a tablespoonful of chopped parsley, a teaspoonful of salt, and red pepper to taste. Mix well and then add the crab meat

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