Minced Crab

Ingredients

• about a pint of crab meat
• one hard-boiled egg
• one tablespoonful of butter
• one-half pint of pure cream
• season thoroughly

Method

1. 1

   Chop crab and egg finely, cook with butter and cream for 8-9 minutes.

2. 2

   Thicken with cream sauce, add sherry, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.

one hard-boiled egg cut in small squares, the yolk of a raw Q,gg and one teaspoonful of grated cheese. Thicken with a cream sauce, season with salt and peppen* Cook slowly for ten minutesc Serve in a chafing dish with small pieces of dry toastc B. O, Ho SCALLOPED OYSTERS, Melt one tablespoonful of butter in the chafing dish and add one- quarter of a cup of cream. Put in a layer of oysters drained, and sprinkle over them rolled crackers, add another layer of oysters and a layer of crackers and some small pieces of butter Season with salt and peppen Cover and cook ten minutes G- A. Lillv ANCHOVY TOAST, Previously prepare thin slices of buttered toast with anchovies spead upon theme Keep hot Put into the chafing dish a tablespoonful of butter with which is mixed a teaspoonful of dry mustard, two tablespoon- fuls of tomato sauce; one teaspoonful of mushroom sauce As soon as thoroughly mixed lay in this sauce, which should be of smooth texture and rich in color, slices of four hard-boiled eggs, with a little salt and cayenne 192 CHAFING DISH RECIPES. pepper strewn over them. When heated, pour over the anchovy toast, being careful not to break the sHces of eggs. There will be but little sauce, but what there is will be very appetizing. Sarah Bryan. DEVILED EGGS ON TOAST. Five hard-boiled eggs, butter the size of a walnut, one-half pint of milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a dash of dry mustard. Take one spoonful of olive oil, salt, red and black pepper ; mix the yolks, the mustard, olive oil and condiments together in a bowl with the back of a silver spoon till smooth. Put the milk, the butter with which the flour has been mixed, the whites of the eggs cut up very fine, and the salt, all into the chafing dish. Stir steadily till boiling hot. While attending to this, let some one spread thick over slices of but- tered toast the paste, then the cheese, and last the hot white sauce and serve. Delia Martin. SHRIMPS A LA NEW YORK. Take four tablespoonfuls of butter, a quart of shrimps, two table- spoonfuls of flour and a quart of milk. Season with salt and pepper. The butter must be melted in the chafing dish, then the flour and seasoning stirred in, also the milk. Wash and dry the shrimps, cut them in pieces and add to the dish. After five minutes' stirring they are ready to be served. Mina Murdie. DRIED BEEF. First let the dried beef stand a short time in cold water, to draw out the salt. Then melt two tablespoonfuls of butter in a chafing dish and put in one-half pound of dried beef shaved very thin and one-half cupful of milk and cream. Let it simmer ten minutes and sti£_ in one egg. When the eggs are cooked it is done. H. A. Hampton. CREAMED OYSTERS. One pint of select oysters thoroughly drained, one pint of milk, one small tablespoonful of butter, one even teaspoonf ul of corn-starch, salt and pepper to ta^e._ Heat the milk to boiling, mix butter and corn-starch together and stir in. When boiling add the oysters, which have been brought to the boiling point. Stew until the oysters are well filled out, with the edees curling, and serve on thin slices of graham toast, buttered. ^ P. G. Graham. CHAFING DISH RECIPES, 193 MINCED CRAB. Take about a pint of crab meat, one hard-boiled ^%%, chop very fine, add one tablespoonful of butter and one-half pint of pure cream. Season thoroughly

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