Originalrezept:
Boil your Crabs or Lobsters; and when they are cold, take all the Meat out of the Shels and Body; mince that of the Claws small before you put it together, and add two or three Spoonsful of Claret, a very little Vinegar, and a Nutmeg grated; then let it boil up till it is thorough hot; then put in some melted Butter, with some Anchovies and Gravy, and thicken it with the Yolk of an Egg or two; when it is very hot, put it into the Shels again, and stick it with Toasts.
Übersetzung:
Gebutterte Krebse / Gebutterte Hummer
Kategorisierung:
Fisch & Schalen- und Krustentiere:Hauptzutaten: Bratensaft, Butter, Clairet (Claret - Rotwein), Dotter (Eigelb), Essig, Krebse, Muskatnuss, Sardellen, Toastbrot
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Butter Crabs or Lobsters", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 018,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-butter-crabs-or-lobsters (11.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.