Ingredients.—1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; salt, white pepper, and cayenne, to taste. Mode.—Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. Average cost, from 10d. to 2s. Seasonable all the year; but not so good in May, June, and July. Sufficient for 3 persons.
CRAB, Hot.
Ingredients.—1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter, ¼ lb. of bread-crumbs, 3 tablespoonfuls of vinegar. Mode.—After having boiled the crab, pick the meat out from the shells, and mix with it the nutmeg and seasoning. Cut up the butter in small pieces, and add the bread-crumbs and vinegar. Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander. Time.—1 hour. Average cost, from 10d. to 2s. Sufficient for 3 persons, Seasonable all the year; but not so good in May, June, and July.
CRAB SAUCE, for Fish (equal to Lobster Sauce).
Ingredients.—1 crab; salt, pounded mace, and cayenne to taste; ½ pint of melted butter made with milk. Mode.—Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make ½ pint of melted butter, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes: it should not boil. Average cost, 1s. 2d.
CRAYFISH.
Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in ¼ hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.
Note.—This fish is frequently used for garnishing boiled turkey, boiled fowl, calf’s head, turbot, and all kinds of boiled fish.
CRAYFISH, Potted.
Ingredients.—100 crayfish; pounded mace, pepper, and salt to taste; 2 oz. butter. Mode.—Boil the fish in salt and water, pick out all the meat, and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air. Time.—15 minutes to boil the crayfish. Average cost, 2s. 9d. Seasonable all the year.