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Miss Caldwell's book, 1757-1790
Page 40
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(40) To Stew Crabbs Break all the Claws and shells and pick out the meat and take care none of the broken shells get into it, then open the Body's of them and take out the Meat and keep the shells whole put the meat in a Stew-pan with a pint of white wine (to three Midling Crabbs.) a slice of fresh butter and some grated Nutmeg toss them up till they boil & Thicken and then pour them into the shells and serve them up
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(40) To Stew Crabbs Break all the Claws and shells and pick out the meat and take care none of the broken shells get into it, then open the Body's of them and take out the Meat and keep the shells whole put the meat in a Stew-pan with a pint of white wine (to three Midling Crabbs.) a slice of fresh butter and some grated Nutmeg toss them up till they boil & Thicken and then pour them into the shells and serve them up
Szathmary Culinary Manuscripts and Cookbooks
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