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Crab, Dressed

Take a fine heavy crab, break off the claws and feelers, remove all the flesh from them and the body, picking it carefully from the bony centre portion. There is the soft dark flesh and the white; the latter is separated into shreds with a fork. Wash the empty shell, rub it with a little warmed butter to polish it. Chip off the under portion of the shell to make a neat edge. Mix the soft, dark substance with oil, vinegar, salt, pepper, and the crumbs. Toss the white meat in oil, pepper, and vinegar. Fill the shell alternately with the two mixtures, piling them rather high in the centre. Decorate in lines with the parsley, chopped white of egg, and the powdered yolk. Probable cost, 1s. 6d.