Page:Mrs Beeton's Book of Household Management.djvu/366

316 Average Cost.—1s. 6d. to 2s. Sufficient for 4 or 5 persons. Seasonable from April to October.

Ingredients.—1 or 2 crabs, cream, vinegar, breadcrumbs, salt and pepper, mustard.

Method.—Remove the meat from the claws and body, taking care to leave the unwholesome part near the head. Add about ½ its bulk in fine breadcrumbs, season to taste with salt, pepper and mustard, and stir in a few drops of vinegar. Add cream until the right consistency is obtained, then turn into buttered scallop shells, and sprinkle the surface lightly with breadcrumbs. Place small pieces of butter on the top, and bake in a moderate oven until nicely browned.

Time.—To bake, about 20 minutes. Average Cost, 2s. to 3s. Sufficient, 2 crabs for 8 or 9 scallops. Seasonable from April to October.

Ingredients.—1 medium sized crab, 1 hard-boiled egg, 2 tablespoonfuls of vinegar, 2 tablespoonfuls of salad-oil, salt and pepper, cayenne.

Method.—Empty the shells, mix the meat with the vinegar and oil, and season well. Clean the large shell, put in the mixture and garnish with slices of lemon, parsley, and egg, the yolk rubbed through a wire sieve and the white coarsely-chopped.

Average Cost.—10d. to 1s. 6d. Sufficient for 3 or 4 persons. Seasonable from April to October.

Ingredients.—1 medium-sized crab, 3 tablespoonfuls of salad-oil, 2