Lobster Newburg

Ingredients:

2 c. lobster meat 2 tbsp. butter 1/2 tsp. salt cayenne nutmeg 1/4 c. sherry 2 tbsp. brandy 1/2 c. thin cream

3 egg yolks

Method:

Melt butter, add lobster meat, and cook 3 minutes. Add cream and egg yolks slightly beaten. Stir the mixture until thickened, over hot water. Add wine and serve.

Devilled Crabs

Ingredients:

6 crabs

2 tbsp. butter

2 tbsp. flour

1/2 tsp. mustard 2 drops tabasco sauce 1/2 tsp. salt cayenne

1 tbsp. lemon juice 1 tsp. parsley

1/4 tsp. Worcestershire sauce 1 1/4 c. cream

Method :

Cook crabs in boiling water (salted) for 20 minutes. Place in cold water for a few minutes. Pick out the meat, being careful not to break the shell. Make a sauce of the remaining ingredients, season highly, and add crab meat to it. If the mixture is too stiff, add milk or cream to make the right consistency. Wash and scrub the upper shell and fill with the mixture. Cover with buttered crumbs and bake from 15-20 minutes, or until brown.

Soft-Shell Crabs

Method:

Lift each point of the back shell and remove the spongy substance found beneath it. Turn the crab on its back and remove the semicircular piece of dark, soft shell called the "apron," and the spongy-substance under it. Wash and dry. Proceed as for Fried Oysters.

References

Fish

Atwater and Bryant. The Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28 (Revised).

Green. How to Cook Fish.

Green. How to Cook Shellfish.

Langworthy. Fish as Food. United States Department of Agriculture, Farmers' Bulletin 85 (Revised 1907).

Milner. Digestibility of Fish and Poultry. Storrs (Conn.) Agricultural Experiment Station, Seventeenth Annual Report, pages 116-142 (1905).

Prescott and Winslow. Elements of Water Bacteriology.

Sherman. Food Products.

Thompson. Practical Dietetics.

United States Bureau of Fisheries. Reports and Bulletins.

Wiley. Foods and their Adulterations.