Photo: Elle Hughes
Ingredients
- two tablespoonfuls of butter
- one teaspoonful of lemon-juice
- a gill of water
Directions
1
Put into a saucepan two tablespoonfuls of butter and a gill of water, one teaspoonful of lemon-juice, a little salt and white pepper. When the liquid is warm, put a few of the crabs in at a time and cook until they begin to whiten, then skim them out and keep them in a warm place until all are cooked. The liquid must only simmer; if it is too hot the crabs will break open. The crabs should be just moistened with the sauce in which they are cooked. Serve in croustades, or in fontage cups (see page 300).
By Mary Ronald ·
Recipe sourced from
gutenberg