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Dry crab


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

Dry crab. Wash the crab, put it on the fire, add some salt; once half cooked, remove it from the fire and clean its legs and neck, separate the belly from the legs, crush it in a mortar, peel some bread and put it in cold water and squeeze the water from the bread, then crush the bread with the crabs. Once done, add some clean water, pass through a strainer it, then pass through a strainer the water onto its meat; but add some vinegar and black pepper, then some saffron and ginger. If you have new eggs, add them too, and slice some onions, and once again when serving it, onto the sides pf the plate. The old masters sometimes left the crab legs in the half bread, and served it like so. Then the spice masters added the necessary spices. Do it like I've just told you.

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