Boil a quantity of rhubarb in water without sugar so as to make a strong and very sour liquor. To one quart of the hot liquor add four cooked beetroots cut in thick slices, two small pickled cucumbers cut into dice, the meat of two small or one moderately large crab minced finely and three hard-boiled eggs cut in slices. Simmer the whole gently for half an hour, then let it cool, and beat into it a pint of good sour cream, after which rub the whole through a sieve and set it upon the ice and serve cold.