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Crab Butter

Pick the meat from the claws of a large crab. Bruise it well in a mortar, and mix it with a little fresh butter. Put the mixture into a saucepan with a table-spoonful of water, and let it simmer, gently stirring it all the time. When it is on the point of boiling, take it from the fire and press it through a sieve into a basin, which must stand in cold water until the butter is cold. Time, a few minutes to simmer. Probable cost of crabs, from 10d. to 3s. 6d. each, depending upon the size. Sufficient, the flesh from two large claws, for half a pound of butter. Suitable for a breakfast relish.