Personal Chef Recipes - by Mrs Beeton
salt and pepper to taste
3 oz. of
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
|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.
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton