Oyster Crabs Devilled

Ingredients

• one heaping teaspoonful of English mustard
• three tablespoonfuls of Worcestershire sauce
• one-half a pint of well-drained oyster crabs
• flour
• a pinch of Cayenne

Method

1. 1

   Mix one heaping teaspoonful of English mustard with three tablespoonfuls of Worcestershire sauce.

2. 2

   Put one-half a pint of well-drained oyster crabs into it, and let it soak for awhile.

3. 3

   Take them up without the liquid, and put them in flour.

4. 4

   Sift off the surplus flour and fry in a very hot, deep fat, using a frying-basket.

5. 5

   Before serving, season with salt mixed with a pinch of Cayenne.

6. 6

   Dish up on folded napkin, and serve brown bread and butter sandwiches cut very thin, separately.

Nutrition per serving

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.

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. Mix well until it thickens. Season highly and serve with toast. OYSTER CRABS DEVILLED Mix one heaping teaspoonful of English mustard with three tablespoonfuls of Worcestershire sauce. Put one- half a pint of well-drained oyster crabs into it, and let it soak for awhile. Take them up without the liquid, and put them in flour. Sift off the surplus flour and fry in a very hot, deep fat, using a frying-basket. Before serving, season with salt mixed with a pinch of Cayenne

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