Crab Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cleanse the crabs thoroughly, and extract all the meat from the body and claws; scald and skin the tomatoes, and squeeze the pulp from the seeds and juice; chop very fine. Pour boiling water over t...
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Ingredients
- A Dozen Fine Crabs
- 6 Ripe Tomatoes
- A Sprig Each of Thyme and Sweet Marjoram
- 3 Sprigs of Parsley
- A Large Onion
- A Clove of Garlic
- A Teaspoonful of Butter
- 2 Level Tablespoonfuls of Lard
- Grated Bread, or Crackers
- The Juice of 2 Lemons
- Salt, Pepper and Cayenne
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