Home › The Principles of Cookery › Crab Soup

Crab Soup

Wash half a pound of rice in one or two waters, then put it into a saucepan with a quart of milk or white stock, an inch and a half of stick cinnamon, a little salt and pepper, and a piece of butter the size of an egg. Let it simmer gently till quite tender, then mix with it the pounded yellow pith from the body of a freshly-boiled crab, and another quart of stock. Rub all through a sieve, then pour it into a stewpan with the flesh from the claws torn into flakes with two forks. Add a tea-spoonful of the essence of anchovies. Stir it again over the fire until thoroughly heated, but it must not boil after the crab is added. Time, one hour and a half. Probable cost, 1s. 6d. per quart. Sufficient for five or six persons.