CRAB SAUCE FOR FISH (equal to Lobster Sauce)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 crab
- salt, pounded mace, and cayenne to taste
- 1/2 pint melted butter made with milk (see No. 380)
Instructions
- Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces.
- Make 1/2 pint of melted butter by recipe No. 380, put in the fish and seasoning;
- let it gradually warm through, and simmer for 2 minutes.
- It should not boil.