Crab Stew -

1 QT. MILK

1/8 lb BUTTER

SALT AND PEPPER TO TASTE CRAB MEAT 1/2 c SHERRY WINE

LEMON PEEL (GARNISH) HARD COOKED EGG (GARNISH) 1 tb FLOUR

1 C. MILK IN A BOWL AND MIX INTO PASTE. PLACE THE REST OF THE COLD MILK IN POT WITH BUTTER, SALT AND PEPPER, AND CRAB MEAT. COOK ON LOW HEAT. MIX IN

2 EGG YOLKS. COOK SLOWLY FOR 1/2 HOUR. ADD SHERRY. GARNISH WITH LEMON PEEL AND STRAINED HARD COOKED EGG YOLK. Food & Wine RT

3, Topic

6 Message

143 Sun Feb

16, 1992 C.NORBERG

01 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator at net/node