One pint of crab meat; half a pint crushed double baked rusks or bread crumbs; one gill of vinegar; two ounces of fresh butter; one teaspoon-ful of my made mustard; half a teaspoonful of salt; a quarter of a teaspoonful of pepper; one gill of rich sweet milk and three yolks of fresh eggs; put the vinegar, butter, mustard, salt and pepper over the fire to get hot, but not to boil. Beat the yolks and milk together and stir them into the vinegar and the other ingredients until it is thick, but it must not boil after the eggs are in. Now take a deep pie-plate and cover the bottom with a thin layer of rusk, then a layer of crabs, and rusk again, with a couple of spoonfuls of the sauce distributed over it, then another layer of crabs, rusks and sauce and so on until all are in, finishing with the rusk and sauce. Put it into a quick oven where it will brown lightly in ten minutes.

Deviled Crabs

Halfa pint of crab meat; half a pint of beef soup; half a pint of tomatoes; one tablespoonful of butter; one teaspoonful of my made mustard; half a teaspoonful of salt; one quarter of a teaspoonful of pepper; one gill of crushed double baked rusk; cook the tomatoes in the soup until they are all broken up. Then put in the butter, mustard, salt and pepper and take it oft the fire, then put in the crab meat and rusk and mix it together. Then put it into a dish and set it in a quick oven for ten minutes and then serve.