54 SHELLFISH. 



ice. A tablespoonful of cream may be thought an 

 improvement by some, as well as a little flavouring 

 of tarragon and chili vinegar. 



A little lobster coral rubbed through a sieve and 

 mixed with it makes it look very pretty. 



Buttered Crab. 



Pick the meat from the shell of a large crab, 

 mix it with a little salt, pepper, a grate of nutmeg, 

 a spoonful or two of salad-oil, or good cream and 

 vinegar. Be careful to leave out the part near the 

 head, which is not fit to be eaten. 



Fill the shell with the mixture, strew finely- 

 grated bread-crumbs over it, and heat it in the oven. 

 Garnish the dish with parsley, and send toasted 

 bread to table with it. 



Hot Crab. 



Pick the meat out of a crab, clear the shell from 

 the head, then put the meat, with a tiny pinch of 

 nutmeg, a good pinch of pepper, salt, three spoon- 

 fuls of vinegar, some bread-crumbs, and a good bit 

 of butter, into the shell again. Set it before the fire 

 and brown with a salamander. 



Crayfish a la Bordelaise. 



Pick and wash the crayfish, put them into a 

 stewpan with some French white wine, sliced onions, 

 parsley, salt, pepper, and grated nutmeg ; toss the 

 fish over the fire till they arc done, then drain and 

 keep them warm. 



