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Southern Cookbook Lust Rich

Southern Cookbook Lust Rich

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Published by InkDrinker507641
I have a hard copy of this with wood covers. Although not PC, there are some very nice recipes dating from before 1940.
I have a hard copy of this with wood covers. Although not PC, there are some very nice recipes dating from before 1940.

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Categories:Types, Recipes/Menus
Published by: InkDrinker507641 on Apr 01, 2010
Copyright:Attribution Non-commercial

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07/11/2012

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(To Be Served with Fish)

1V2 cups chopped cooked shrimps

3

tablespoons lemon juice

salt and

pepper to taste
iVz cups white sauce (see page 24)
2 hard cooked eggs

Soak

shrimps in lemon juice one-half hour
and add them to white sauce; when ready to

serve add the

finely chopped hard cooked egg
and a little minced parsley. Pour this over

the fish.

Deviled Crabs Norfolk

Make a white sauce by mixing one table-

spoonful of melted butter and one tablespoon-
ful of flour; add one-half cup of cream or

milk and let come to a boil, stirring constant-

ly. Add salt and pepper. Then add one pint

of crab meat, two chopped hard cooked eggs,

sprig of

parsley, dash of Worcestershire sauce
and place in the shells. Brush with melted

butter and cracker crumbs and bake in slow

oven until well browned.

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