Partan Bree²

• crabs
• rice
• white stock
• salt
• pepper
• anchovy

Pick all the meat from two cooked crabs and set aside that from the large claws. Boil five or six ounces of rice in milk till soft and pass it with the crab-meat through a tammy³ into a basin. Stir it with a wooden spoon till perfectly smooth and add to it, very gradually, sufficient white unseasoned stock for a party of twelve or fourteen peopl