Hot Crab or Lobster
From Modern cookery, in all its branches, 1884
Serves 2
A spoonful of meat jelly can enhance the dish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 105. The excerpt below is the record exactly as published.
HOT CRAB, OR LOBSTER. {In season during the same time as Lobsters.') Slice quite small, or pull into light flakes with a couple of forks, the flesh of either fish ; put it into a saucepan with a few bits of good butter lightly rolled in flour, and heat it slowly over a gentle fire ; then pour over and thoroughly mix with it, from one to two tea- spoonsful or more of common or of chili vinegar ; if with the former, add to it a tolerable seasoning of cayenne. Grate in a little nutmeg, and when the whole is well heated serve it immediately, either in the 90 MODERN COOKERY. [chap. III. shell of the crab or lobster, or in scallop-shells, and serve it plain, or with bread-crnmbs over, as in the preceding receipt. A spoonful or so of good meat jelly is, we think, a great improvement to this dish, for which an ounce and a half of butter
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Cook this with the app: pantry check, scaling, and the assistant.