DEVILED CRABS(Shell-fish Dishes) - (Ice Creams, Water Ices, Frozen Puddings)
8 lambs' sweetbreads
1/2 box of gelatin
1 pint of beef stock or chicken bouillon
1 can of peas
1 head of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
Hearts of lettuce
Yolks of two eggs
Salt and pepper
Wash the sweetbreads, put them in a saucepan, cover with boiling water,
add two tablespoonfuls of vinegar and a sliced onion. Cook gently for
three-quarters of an hour. Drain, put them in a baking pan, brush them with
butter, add a few tablespoonfuls of glaze or stock, put over three or four
slices of bacon, and cook in the oven a half hour, basting three or four
times. Rub the butter and flour together, add the milk, stir until boiling,
add two tablespoonfuls of the soaked gelatin, a half teaspoonful of salt
and a little white pepper. Take from the fire and add hastily the beaten
yolks of the eggs. Cover the bottom of a cold baking pan with muffin rings,
put one sweetbread into each muffin ring. When the sauce is a little cool,
cover the sweetbreads thoroughly, filling the rings quite full. Stand these
away over night in a cold place.
Dissolve the remaining gelatin in the hot bouillon, season, add the lemon
juice, and stand it aside over night. At serving time, remove the contents
from the rings and place them in paper cases of the same size. Turn the
clear aspic out on to a towel and cut it into pretty shapes. Decorate the
top of the cases with this aspic, placing a sprig of green in the centre.
Drain and press the cold peas through a sieve, and season them with salt
and pepper; put this pulp in a pastry bag with a star tube, and decorate
the top of each mold. Serve at once with mayonnaise passed in a boat.
Another way is to fill the bottom of the paper cases with finely chopped
celery, mixed with mayonnaise, and put the sweetbreads on top, omitting
the peas. If made well, these are exceedingly handsome. One "ring" will be
served to each person.
SWEETBREADS à la NEWBURG
2 pairs of calves' sweetbreads
1 can of mushrooms
4 hard boiled yolks of eggs
1/2 pint of milk
2 level tablespoonfuls of butter
1 tablespoonful of flour
1/2 teaspoonful of salt
1 saltspoonful of white pepper
1/2 saltspoonful of grated nutmeg
A dash of cayenne
Cook the sweetbreads as directed in first recipe; when cold, pick them
apart, rejecting the membrane. Rub the butter and flour together, add the
milk, stir until boiling, and add this slowly to the mashed yolks of the
eggs. Work and stir until you have a perfectly smooth paste. Press it
through a fine sieve, add the salt, pepper, mushrooms and sweetbreads.
Stand over hot water for twenty minutes, until thoroughly hot. Add, if you
use it, four tablespoonfuls of sherry, and serve.
This will serve ten persons.
DEVILED CRABSFrom MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint chopped lobsters; good half pint rolled crackers; one
tablespoonful butter; ten of milk; salt and pepper to taste. This
quantity is enough for twelve persons.
DEVILED CRABSFrom MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.
Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine a piece of onion size of a filbert; brown slowly. Sift into
above, tablespoonful of flour and cream carefully; heat a generous
half pint of milk and stir into butter and flour. Take No. 2 can of
deviled crabs; strain off all the liquor; season with a scant teaspoon
of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
teaspoon Worcestershire sauce, tablespoonful vinegar and a half
teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
stir into butter and milk. When cooking well, stir into it rapidly two
eggs that have been well beaten. Remove from stove and put in crab
shells with butter the size of filbert and rolled crackers on top.
Heat in quick oven and serve at once, garnished with parsley.
This recipe makes an amount sufficient for eight persons. If desired,
cracker crumbs very fine may be added to increase the quantity, just
before stirring in the eggs. The crabs may be kept three or four days
if in a cool place.
DEVILED CRABSFrom MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.
Boil them, take the meat out of the bodies, and large claws; put it
into stew pan with half a pint of claret, spoonful of eschalot
vinegar, a little cayenne, some salt, piece of butter. Stew for an
hour over a gentle fire until they are almost dry. Then add small
quantity of fish stock, or gravy, a tablespoonful of essence of
anchovy, and small piece of butter rolled in flour. Serve with sippets
of fried bread around the dish.
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