Crab Sauce. (Birk Hall.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Mix flour with very little cold water until smooth, to make a paste.
  2. Add 1 pint of water to the paste and boil for about 5 minutes.
  3. Pass the mixture through a tammy cloth.
  4. Mix in about 3 ozs. of butter, ensuring it does not boil.
  5. Take a boiled crab (see Appendix, regarding boiling crabs), and mince very finely the whole of the crab's meat, both hard parts and soft.
  6. Add the minced crab meat to the melted butter.
  7. Add a teaspoonful of essence of shrimps, some seasoning, and 1/4 pint of cream.
  8. Warm all ingredients through and mix, but do not boil.
  9. Serve in a sauce-boat.
Original Text
Crab Sauce. (Birk Hall.) When you cannot obtain lobster for sauce. 2 tablespoonfuls of flour mixed well with very little cold water at all, lest it should be lumpy; you can use 1 pint of water in all. Let it boil for about 5 minutes, then pass it through a tammy cloth. Mix with it about 3 ozs. of butter, taking great care it does not boil. Take a boiled crab (see Appendix, regarding boiling crabs), and mince very finely the whole of the crab's meat, both hard parts and soft; add it the melted butter with a teaspoonful of essence of shrimps, some seasoning and ¼ pint of cream. Let all warm through and mix, but not boil. Serve in a sauce-boat.
Notes
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