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 Cream soup based on light meat stock, with crab meat. Sometimes coloured with saffron.  Original Receipt in ‘Miss Leslie’s New Cookery Book‘, 1857CRAB SOUP.–Take the meat of two dozen boiled crabs, cut it small, and give it a boil in two quarts of milk. Season it with powdered mace, nutmeg, and a little cayenne, and thicken it with butter mixed in flour; or, make the flour and butter into little dumplings. Have ready half a dozen yolks of hard-boiled eggs, and crumble them into the soup just before you take it from the fire. Add the heart of a fresh green lettuce, cut small and strewed over the surface of the soup, after it is poured into the tureen.  |
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