To butter Crabs, or Lobsters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the crab/lobster mixture
For the butter mixture
For serving
Instructions (14)
  1. Take two crabs or lobsters, which have been boiled and cooled.
  2. Remove all the meat from the shells and bodies.
  3. Mince the meat finely.
  4. Place all the minced meat into a saucepan.
  5. Add a glass of white wine, two spoonfuls of vinegar, and a grated nutmeg.
  6. Cook until the mixture rolls up and is thoroughly hot.
  7. Meanwhile, melt half a pound of fresh butter with an anchovy.
  8. Beat the yolks of two eggs and mix them with the melted butter.
  9. Combine the crab/lobster mixture and the butter mixture.
  10. Shake the saucepan constantly until everything is quite hot.
  11. Place the large shell of the crab or lobster in the middle of a serving dish.
  12. Pour some of the mixture into the shell.
  13. Arrange the rest of the mixture in small saucers around the shell.
  14. Garnish by sticking three-corner toasts between the saucers and around the shell.
Original Text
To butter Crabs, or Lobsters. TAKE two crabs, or lobsters, being boiled and cold, take all the meat out of the shells and bodies, mince it small, and put it all to- gether into a sauce-pan; add to it a glass of white wine, two spoon- fuls of vinegar, a nutmeg grated, then let it roll up till it is tho- roughly hot. Then have ready half a pound of fresh butter, melted with an anchovy, and the yolks of two eggs beat up and mixed with the butter; then mix crab and butter all together, shaking the sauce- pan constantly round till it is quite hot. Then have ready the great shell, either of the crab, or lobster, lay it in the middle of your dish, pour some into the shell, and the rest in little saucers round the shell, sticking three-corner toasts between the saucers, and round the shell. This is a fine side-dish at a second course.
Notes
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