BISQUE OF CRAB OR CRAWFISH


From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State
Board, and Lady Manager.
Take one hundred oysters and simmer in their liquor with allspice. As
the scum rises skim carefully. Strain off the liquor and add to it
three-quarters lb. butter and one-quarter lb. flour, rubbed to a
cream. Let this boil and carefully stir in a quart of milk, guarding
against curdling and pour over the oysters.



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