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Cooking crabs


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Cooking crabs. Cook as many crabs as you need, remove the meat from its nose, take out its insides and crush them with the meat in a mortar. Toast a few slices of white bread, then soak it in red wine, pass through a strainer the crab, bread and wine, pour some wine to the water you boiled the crabs. Warm up some butter, pour it in there, cook it, then add an egg and spices, and when you're about to serve it, add some cinnamon. This is a good dish for lung pain, but if cooking it for a person with such ailments, then you needn't add too much spice.

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