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Personal Chef Recipe TO DRESS CRAB.
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ANCHOVY BUTTER OR PASTE.
ANCHOVY TOAST.
ANCHOVY TOAST.
BRILL.
COD'S HEAD AND SHOULDERS.
SALT COD, COMMONLY CALLED "SALT-FISH."
COD SOUNDS, EN POULE.
COD PIE.
1/2 hour.
CURRIED COD.
COD A LA CREME.
COD A LA BECHAMEL.
COD A LA MAITRE D'HOTEL.
COD A L'ITALIENNE.
STEWED CARP.
TO DRESS CRAB.
HOT CRAB.
POTTED CRAYFISH.
JOHN DORY.
BOILED EELS.
STEWED EELS.
Oft to the neighbouring beach will silent steal."
FRIED EELS.
EEL PIE.
COLLARED EEL.
EELS A LA TARTARE.
EELS EN MATELOTE.
FISH AND OYSTER PIE.
FISH CAKE.
BOILED FLOUNDERS.
FRIED FLOUNDERS.

Personal Chef Recipes - by Mrs Beeton

TO DRESS CRAB.

Ingredients:1 crab
2 tablespoonfuls of vinegar
1 ditto of oil; salt
white pepper
and cayenne
to taste.
Method: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. (See Coloured Plate I.) _Average cost_, from 10d. to 2s. _Seasonable_ all the year; but not so good in May, June, and July. _Sufficient_ for 3 persons. TO CHOOSE CRAB.--The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery. HOT CRAB. 245.
Time: n/a
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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