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Classic
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page 176
while pounding the shells and preparing them fur a crab butter. Meanwhile scald
some white cauliflower in salt water, having added a piece of butter. When it is
soft take it out and let the water run off. While this is done, cover the
cauliflower to keep it warm. Make a somewhat thick sauce of the crab butter and
dilute it with the juice of the cauliflower and a little cream; add sugar, salt
and nutmeg, or mace to suit the taste. Put the crab meat into the sauce and
shake over the fire without boiling. Serve the cauliflower on a platter, with
the crab stew arranged around it. Use as middle dish.
Spinach.
When picked, cleanse and scald it; then put it in cold water for a few minutes;
now strain and squeeze it, then chop fine with a little flour. Melt some butter
in a kettle, put in the spinach and stir well, diluting according to need with
sweet milk. Must not boil long, only a minute; add sugar and nutmeg.
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