Home › The Principles of Cookery › Crab Sauce

Crab Sauce

Mix a dessert-spoonful of flour very smoothly with a little cold water, and pour upon it a tea-cupful of boiling water and a tea-cupful of new milk, also boiling. Add three ounces of fresh butter, half a tea-spoonful of salt, the same of pepper, and a quarter of a nutmeg grated. Put all together on the fire, and stir the sauce constantly till it boils. Now add the flesh from the claws and body of a medium-sized crab, torn into small pieces with two forks. Let the sauce get quite hot; but it must not boil again after the crab is added, or the flavour will be lost. Time, half an hour. Probable cost of crabs, from 10d. to 3s. 6d. each. Sufficient for a tureen.