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Crab Or Lobster To Butter

(Fish.) - (The Lady's Own Cookery Book)







The crabs or lobsters being boiled and cold, take all the meat out of

the shells and body; break the claws and take out the meat. Shred it

small; add a spoonful or two of claret, a little vinegar, and a grated

nutmeg. Let it boil up till it is thoroughly hot; then put in some

melted butter, with anchovies and white gravy; thicken with the yolk of

an egg or two, and when very hot put it into the large shell. Put crumbs

of bread over it, and brown it with a salamander.











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