Crab.—(No. 177.)
The above observations apply to crabs, which should neither be too small nor too large. The best size are those which measure about eight inches across the shoulders.
*** Crabs appear and disappear about the same time as lobsters. The cromer crabs are most esteemed; but numbers are brought from the Isle of Wight.
Potted Lobster or Crab.188-*—(No. 178).
This must be made with fine hen lobsters, when full of spawn: boil them thoroughly (No. 176); when cold, pick out all the solid meat, and pound it in a mortar: it is usual to add, by degrees, (a very little) finely-pounded mace, black or Cayenne pepper, salt, and, while pounding, a little butter. When the whole is well mixed, and beat to the consistence of paste, press it down hard in a preserving-pot, pour clarified butter over it, and cover it with wetted bladder.
Obs.—Some put lobster without pounding it, and only cut it or pull it into such pieces as if it was prepared for sauce, and mince it with the spawn and soft parts and seasoning,[189] and press it together as close as possible; in packing it, place the coral and spawn, &c. in layers, so that it may look regular and handsome when cut out. If you intend it as store (see N.B. to No. 284, to make sauce with), this is the best way to do it; but if for sandwiches, &c. the first is the best, and will keep much longer.
Dressed or buttered lobsters and crabs, are favourite ornamental dishes with those who deck their table merely to please the eye. Our apology for not giving such receipts will be found in Obs. to No. 322.