|
Classic
Cook Books
< last page | next page >
page 31
has become cool, cover the pie with a good puff paste, and bake it for an hour
and a half.
FRICASSEE OF CRABS
Take six nice fat crabs, wash them, and while alive chop off the claws; then
clean the rest of the crabs carefully and lay them in a dish. Chop up two onions
fine, fry them in a tablespoonful of butter and lard mixed; when brown and soft
stir in a large spoonful of flour, which must also brown nicely; throw in some
chopped parsley and a little green onion, and when they are cooked pour on a
quart of boiling water--this is the gravy. Now put in the crabs without
parboiling. Let them simmer in the gravy for half an hour, and serve with boiled
rice. Parboiling crabs destroys their flavor; they should be alive to the last
moment.
SOFT-SHELLED CRABS, FRIED
Clean the crabs properly, dip them into rolled cracker, and fry them in hot lard
salted. They must be dried carefully before frying, or they will not brown well.
Serve with any favorite sauce.
TO DRESS A TURTLE
Cut off the head and let it bleed well. Separate the bottom shell from the top
with care, for fear of breaking the gall bag. Throw the liver and eggs, if any,
into a bowl of water. Slice off all the meat from the undershell and put in
water also; break the shell in pieces, wash carefully and place it in a pot;
cover it with water, and add one pound of middling or flitch of bacon with four
chopped onions. Set this on the fire to
< last page | next page >
Classic
Cook Books
|
