To Butter Crabs or Lobsters

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 018

Originalrezept:

Boil your Crabs or Lobsters; and when they are cold, take all the Meat out of the Shels and Body; mince that of the Claws small before you put it together, and add two or three Spoonsful of Claret, a very little Vinegar, and a Nutmeg grated; then let it boil up till it is thorough hot; then put in some melted Butter, with some Anchovies and Gravy, and thicken it with the Yolk of an Egg or two; when it is very hot, put it into the Shels again, and stick it with Toasts.

Übersetzung:

Gebutterte Krebse / Gebutterte Hummer

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Butter Crabs or Lobsters", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 018,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-butter-crabs-or-lobsters (18.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.