Dressed Crab

Ingredients

• 1 crab
• 2 tablespoonfuls of bread crumbs
• 2 tablespoonfuls of salad oil
• 1 tablespoonful of vinegar
• pepper to taste
• salt to taste

Method

1. 1

   Pick meat from crab, mix with bread crumbs, salad oil, vinegar, pepper, and salt.

2. 2

   Put back into shell, strew with bread crumbs, and bake for half an hour.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 3. The excerpt below is the record exactly as published.

pepper to taste. Peel some mushrooms and cut them up small; put them into paper or china cases, which should he well buttered. Add pepper, salt, chopped parsley, and a little eschalot if liked. Cook in a brisk oven and serve hot. Bengal Toasts. For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ; 1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz. of Parmesan cheese. Fry some small rounds of bread and put the following mixture on them : chop fine some lean SAVOURIES AND SWEETS. 7 cn, which make into a stiff paste with cream, lison with cayenne. Spread this on the toasts, then I liia3mr of Bengal chutney, and over that a little §rrmesan cheese. Bake till a light brown and serve t. Aigrettes of Parmesan. IFFor from Four to Six Persons. — | pint of water ; 2 ozs. r butter; 2 ozs. of flour; 2 ozs. of Parmesan; 2 eggs ; ^='enne and salt to taste ; fat for frying. hTake quarter pint of water and two ounces of jatter, put into a small saucepan, let it boil, then .ake in two ounces of flour, stirring all the time ; it iiist be well cooked. Add cayenne and salt, two lances of grated Parmesan cheese, stir well, and iix in by degrees two eggs well beaten. Have kady" some boiling fat, and drop in about a dessert- oonful of the mixture at a time and fry a golden i’own, and serve very hot. The great secret in this • to make it at the last moment. Calf’s Brains on Toast. IFor Six Persons. — Half the brains of a calf ; 1 oz. of ham ; ggill of cream ; 1 oz. of bread crumbs ; cayenne and salt to fste ; butter for frying the crumbs. "Wash in salt and water and then boil a calf’s -’ains ; when boiled chop them up with a little ham, lyenne, salt, and a little cream. Put on to fried •asts with fried bread crumbs on the top of each. Mushroom Toasts. For Four Persons. — 6 rounds of bread ; 10 large mush- t )oms ; ^ a gill of cream or stock ; pepper and salt to taste ; > oz. of Parmesan cheese. 8 SAVOURIES AND SWEETS. Fry some small rounds of bread nice and crisp, and 1 put the following mixture on them : mince the mushrooms fine, add pepper, salt, a little cream or stock, and stew till tender. When sufficiently cooked, heap the mushrooms nice and high on the toasts, sprinkle Parmesan cheese over each, and brown with a salamander. Serve very hot. Shanklin Eggs. For Six or Seven Persons — 4 eggs ; 8 olives ; 4 red chillies ; 8 pieces of fried bread ■; salt to taste. Hard boil the eggs, take out the yolks and pass them through a wire sieve, with the olives and red chillies ; mix all together, adding a little salt, and put them back into the whites ; serve on fried bread. The eggs should be cut longways. This dish is best cold. ^ Petits Pots de Consomm^. For Six to Eight Persons. — ^ pint of stock ; 1 slice of ham, about 2 ozs. ; 1 bunch of sweet herbs ; 4 eggs ; white pepper and salt to taste. Take half a pint of good stock, put it into a sauce- ■ pan with a slice of ham and a bunch of sweet herbs, stey till the stock is well flavoured. Then strain, add the yolk of four eggs and the whites of two eggs well whisked, mix and strain again. Pour into little tins, stand them in a saucepan of hot water to steam for ten minutes, season with white pepper and a little salt. Dressed Crab. For Six Persons. — 1 crab; 2 tablespoonfuls of bread ' crumbs ; 2 tablespoonfuls of salad oil ; 1 tablespoonful of vinegar ; pepper and salt to taste

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