Oyster Crabs Astoria

Ingredients

• one-half a pint of well-drained oyster crabs
• three dozen medium-sized Duxbury clams
• one-half a cup of the clam juice
• thicken it a little with flour
• the yolks of two eggs
• one-half a gill of cream
• one ounce of butter
• a dash of sherry wine

Method

1. 1

   Fry one-half a pint of well-drained oyster crabs for three minutes in butter over a brisk fire, then put them in a stew-pan.

2. 2

   Steam three dozen medium-sized Duxbury clams till cooked, put the soft part of them with the oyster crabs, add one-half a cup of the clam juice to them, and let boil.

3. 3

   Thicken it a little with flour.

4. 4

   Mix the yolks of two eggs with one-half a gill of cream, stir into it, also, one ounce of butter and a dash of sherry wine.

5. 5

   Mix well until it thickens.

6. 6

   Season highly and serve with toast.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 25. The excerpt below is the record exactly as published.

OYSTER CRABS ASTORIA <& Fry one-half a pint of well-drained oyster crabs for three minutes in butter over a brisk fire, then put them in 45 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. T LOUIS' EVERY WOMAN'S COOK BOOK a stew-pan. Steam three dozen medium-sized Duxbury clams till cooked, put the soft part of them with the oyster crabs, add one-half a cup of the clam juice to them, and let boil. Thicken it a little with flour. Mix the yolks of two eggs with one-half a gill of cream, stir into it, also, one ounce of butter and a dash of sherry wine

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