To butter Crabs

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


The Crabs being boil’d, take the meat out of the bodies, and strain it with the yolks of three or four hard eggs, beaten cinamon, sugar, claret-wine, and wine-vinegar, stew the meat in a pipkin with some good sweet butter the space of a quarter of an hour, and serve them as the former.