Minced Crab
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 511. The excerpt below is the record exactly as published.
Minced Crab. Minced Crab. — Put the finely-chopped meat of a Crab into a saucepan, pour over I wineglassful each of white wine and vinegar, and season with cayenne, salt, and pepper. Cook 2 p 2 For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. 452 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Crabs — continued. gently oyer tlie fire for about ten minutes, and add 2oz. of butter warmed and mixed up with one boned anchovy, and stir in the well-beaten yolks of two eggs. Sprinkle in sufficient sifted breadcrumbs to thicken
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Cook this with the app: pantry check, scaling, and the assistant.