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To Dresse A crabe


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To dresse a Crabe. Fyrste take awaye all the legges and the heades, and then take all the fysh out of the shelle, and make the shell as cleane as ye canne, and putte the meate into a dysche, and butter it uppon a chafyng dysche of coles and putte therto synamon and suger and a lytle vyneger, and when ye haue chafed it and seasoned it, then putte the meate in the shelle agayne and bruse the heades, and set them upon the dysche syde and serue it.

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