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Personal Chef Recipe HOT CRAB.
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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.
GUDGEONS.

Personal Chef Recipes - by Mrs Beeton

HOT CRAB.

Ingredients:1 crab
nutmeg
salt and pepper to taste
3 oz. of butter
1/4 lb. of bread crumbs
3 tablespoonfuls of vinegar.
Method: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.
Notes: This fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot, and all kinds of boiled fish. 247.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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