Soft Crabs
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 5. The excerpt below is the record exactly as published.
SOFT CRABS. Scald the crabs, take off the claws and spongy part, and sand; wipe them dry, broil or fry them; add a little but- ter, pepper and salt, when you serve. BOILED LOBSTER, Lobsters are usually sold ready-boiled. When served, crack the claws and cut open the body, iay neatly on a B , 26 DORA'S COOK BOOK. napkin-covered dish, and garnish with a few sprigs of parsley, to be eaten cold. CLAM STEW. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook five minutes and pour over toast. CLAMS. They may be roasted, fried and stewed the same as oysters. STEWED OYSTERS. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep dish; add butter and salt and pepper to taste
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