Deviled Crabs Recipe

From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.
Boil them, take the meat out of the bodies, and large claws; put it
into stew pan with half a pint of claret, spoonful of eschalot
vinegar, a little cayenne, some salt, piece of butter. Stew for an
hour over a gentle fire until they are almost dry. Then add small
quantity of fish stock, or gravy, a tablespoonful of essence of
anchovy, and small piece of butter rolled in flour. Serve with sippets
of fried bread around the dish.

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