[Sca-cooks] Medieval or Renaissance Crab Recipes

Johnna Holloway johnnae at mac.com
Sun Jul 25 15:35:57 PDT 2010

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To dight crabe or lopster tak crabe or lopster and stop hym at the  
vent with one of the litille clees and sethe hym in clene water or els  
stop hym in the same manner and cast hym in an ovene and let hym bak  
and serue it with venygar.

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

The same Lobster or Crab in pottage. Take all of the raw meat out, &  
cut into little pieces, & put to stew with white wine, fresh butter,  
ground nutmeg, a little pepper, chopped mint, or fresh citron cut into  
slices, & make it stew well, that it will be fat with butter, & put it  
when well cooked into little reumers, & serve so five or six to a plate.

There are others at medievalcookery.com


On Jul 25, 2010, at 4:28 PM, David Walddon wrote:

> I won 20 pounds of crab in an auction and I am going to cook it for  
> Sept.
> Crown.
> Anyone have suggestions for recipes to try?
> Eduardo

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