TO DRESSE A CRAB
PERIOD:ENGLAND 1545

FRESHLY STEAMED OR BOILED CRABS

CINNAMON

SUGAR

VINEGAR

BUTTER

FIRST TAKE AWAIE ALL THE LEGGES

AND HEDDES

AND THEN TAKE ALL THE FISSHE

OUT OF THE SHELLE & MAKE THE

SHELLE AS CLENE AS YE CAN AND

PUTTE THE MEATE IN TO A DISSHE

AND BUTTER IT UPON A CHAFYNG

DISHE OF COLES

 

 

 

 

AND PUT THERE TO SINAMON AND

SUGER AND A LITTLE VINEGER, AND

WHEN YOU HAVE CHAFED IT AND

SEASONED IT THEN PUT THE MEATE

IN THE SHELLES AGAIN AND BRUISE

THE HEDDES AND SET THEM UPON

THE DISSHE SIDE AND SERUE IT.

(Recipe from the delightful website:
A Boke of Gode Cookery discovered by my lovely daughter, Leigh, who lives in Jolly Old England)