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Fried Soft Shell Ckabs

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 1 ingredients
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Fried Soft Shell Ckabs

Ingredients

Directions

  1. Fill a frying pan half full of lard and allow it to become smoking hot. Make a rich, thick batter and dip each fish (previously washed aud dried) into it, then droj) into hot grease, allowing them to become a light brown before re- moving. Serve while hot with chili sauce. Crabs of uniform size look much nicer when served. — 1'\ Z. S.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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