Page:Mrs Beeton's Book of Household Management.djvu/367

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317
RECIPES FOR COOKING FISH

tablespoonfuls of vinegar, breadcrumbs, pepper and salt. For garnishing: lobster coral, butter, hard-boiled egg, or parsley.

Method.—Pick the meat from the shell, flake it into small shreds, and add to it the same proportion of finely-grated breadcrumbs. Season to taste with pepper and salt, then mix well with the oil, and lastly the vinegar. Carefully wash and dry the shell and put in the mixture, garnishing with lobster coral, butter, or hard-boiled egg and parsley.

Average Cost.—1s. 6d. to 2s. Sufficient for 4 persons. Seasonable from April to October.

452.—CRAB, DEVILLED. (Fr.Crabe à la Diable.)

Ingredients.—1 medium-sized crab, ¼ of a pint of thick white sauce, 1 dessertspoonful of anchovy-essence, 1 dessertspoonful of chutney, 1 teaspoonful of vinegar (preferably chilli), 1 teaspoonful of made mustard, 1 dessertspoonful of finely-chopped parsley, cayenne, salt and pepper, brown breadcrumbs.

Method.—Pick the meat from the shells, and put one claw aside. Mix together the white sauce, anchovy-essence, chutney, vinegar, and mustard, season well with salt, pepper and cayenne, then add the crab, except the one claw. Clean the shell, put in the mixture, cover lightly with browned breadcrumbs, and bake in a moderately hot oven for about 15 minutes. In the meantime separate the meat of the remaining claw into fine flakes, and warm between two plates either in the oven or over a saucepan of boiling water. Remove the crab from the oven, and garnish with the flaked claw and the chopped parsley.

Time.—1 hour. Average Cost, from 1s. to 2s. Sufficient for 3 or 4 persons. Seasonable from April to October.

453.—CRAB, HOT. (Fr.Crabe au Gratin.)

Ingredients.—1 medium-sized crab, 2 ozs. of butter, 2 ozs. of breadcrumbs, 3 tablespoonfuls of white sauce, 1 tablespoonful of vinegar, nutmeg, salt and pepper, browned breadcrumbs.

Method.—Pick the meat from the shell, season well with salt and pepper, add a little nutmeg, the butter slightly warmed, the white sauce, vinegar, and breadcrumbs, and mix these well together. Have ready the shell, washed and dry, put in the mixture, cover with a thin layer of browned breadcrumbs, add 3 or 4 small pieces of butter, and bake for 10 or 15 minutes in a brisk oven.

Time.—1 hour. Average Cost, 1s. to 1s. 9d. Sufficient for 3 or 4 persons. Seasonable from April to October.

454.—CRAB OR LOBSTER, POTTED.

Ingredients.—2 crabs or lobsters, ¼ of a pint of cream, 2 ozs. of butter, 3 yolks of eggs, salt and pepper, cayenne, clarified butter.