_Ingredients._—To every gallon of water allow 3 lbs. of lump sugar,
the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville
orange, 1 gallon of cowslip pips. To every 4½ gallons of wine allow 1
bottle of brandy. _Mode._—Boil the sugar and water together for ½ hour,
carefully removing all the scum as it rises. Pour this boiling liquor
on the orange and lemon-rinds and the juice, which should be strained;
when milk-warm, add the cowslip pips or flowers, picked from the stalks
and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh
brewers’ yeast. Let it ferment 3 or 4 days, then put all together in
a cask with the brandy, and let it remain for 2 months, when bottle
it off for use. _Time._—To be boiled ½ hour; to ferment 3 or 4 days;
to remain in the cask 2 months. _Average cost_, exclusive of the
cowslips, which may be picked in the fields, 2_s._ 9_d._ per gallon.
_Seasonable._ Make this in April or May.
CRAB, to Choose.
The middle-sized crab is the best; and the crab, like the lobster,
should be judged by its weight; for if light, it is watery.
CRAB, to Dress.
_Ingredients._—1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil;
salt, white pepper, and cayenne, to taste. _Mode._—Empty the shells,
and thoroughly mix the meat with the above ingredients, and put it in
the large shell. Garnish with slices of cut lemon and parsley. The
quantity of oil may be increased when it is much liked. _Average cost_,
from 10_d._ to 2_s._ _Seasonable_ all the year; but not so good in May,
June, and July. _Sufficient_ for 3 persons.
CRAB, Hot.
_Ingredients._—1 crab, nutmeg, salt and pepper to taste, 3 oz.
of butter, ¼ lb. of bread-crumbs, 3 tablespoonfuls of vinegar.
_Mode._—After having boiled the crab, pick the meat out from the
shells, and mix with it the nutmeg and seasoning. Cut up the butter in
small pieces, and add the bread-crumbs and vinegar. Mix altogether,
put the whole in the large shell, and brown before the fire or with
a salamander. _Time._—1 hour. _Average cost_, from 10_d._ to 2_s._
_Sufficient_ for 3 persons, _Seasonable_ all the year; but not so good
in May, June, and July.
CRAB SAUCE, for Fish (equal to Lobster Sauce).
_Ingredients._—1 crab; salt, pounded mace, and cayenne to taste; ½ pint
of melted butter made with milk. _Mode._—Choose a nice fresh crab, pick
all the meat away from the shell, and cut it into small square pieces.
Make ½ pint of melted butter, put in the fish and seasoning; let it
gradually warm through, and simmer for 2 minutes: it should not boil.
_Average cost_, 1_s._ 2_d._