crab soup
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
Instructions:
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
crabs
1 gallon of water for every dozen crabs
butter
1 old ham hock
1 pint strained tomato juice
pepper
spice if liked
1/2 pint wine
Instructions:
One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine.
The claws are to be cracked and divested of the jaws. A Hampton recipe. - Miss E. W.
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