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Crab, Curried

Pound a clove of garlic in a mortar, with the white part of half a small cocoa-nut, a table-spoonful of curry-powder, a salt-spoonful of salt, and a piece of butter about the size of a walnut. When these are beaten to a paste, mix them very smoothly over a gentle fire with a quarter of a pound of fresh butter, taking especial care that the saucepan is delicately clean. Add the meat contained in a good-sized crab, and gradually a small cupful of cream. A pound of French beans, cut into thin strips and simmered with the crab, is an improvement to this dish. Just before serving, squeeze over it the juice of a lemon. Serve as usual with rice round the dish. Lobster may be used instead of crab. Time, to simmer, ten minutes. Probable cost, 2s. Sufficient for five or six persons.