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 Picked white crab meat, cold, with salad accompaniments.  Original Receipt from ‘A Plain Cookery Book for the Working Classes‘ by Charles Elme Francatelli (Francatelli 1846)No. 173. CELERY CRAB SALAD. First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful of salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly.  |
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