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Crab, Minced

Pick out the meat from a medium-sized crab, as in the last recipe, being careful to leave out the unwholesome part near the head. Chop it, and a small-boned anchovy, together, and put them into a saucepan with a little salt and cayenne, two table-spoonfuls of vinegar, two of sherry, a lump of butter about the size of a walnut, and two table-spoonfuls of bread-crumbs. Simmer gently for a few minutes. Then draw the saucepan back, and add very gradually the well-beaten yolks of two eggs. Serve on a hot dish, and garnish with parsley. Probable cost, from 1s. to 3s., according to size. Sufficient for three or four persons.