Crab, to dress

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

crab

Take all the body and the meat of the legs ↝ Pheasant, leg, meat only, raw [Poultry Products]

moistening

a little broth or gravy, just to make them moist ↝ Soup, broth [Soups, broth-based]

sauce

some good broth or gravy ↝ Soup, broth [Soups, broth-based]
an anchovy dissolved in it
the juice of a small lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Take all the body and the meat of the legs, and put them together in a dish to heat, with a little broth or gravy, just to make them moist.
When hot, have ready some good broth or gravy, with an anchovy dissolved in it, and the juice of a small lemon, heated.
Afterwards thicken it up with butter, and stir it in the crab, as it is, hot: then serve all up in the shell.

Original Text

Crab, to dress.

Take all the body and the meat of the legs, and put them together in a dish to heat, with a little broth or gravy, just to make them moist. When hot, have ready some good broth or gravy, with an anchovy dissolved in it, and the juice of a small lemon, heated; afterwards thicken it up with butter, and stir it in the crab, as it is, hot: then serve all up in the shell.

Notes

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