The history behind Killer at the Cimarron Social Club
June 13, 2019
Recipes through the ages
The Politicks of Marriage Partan Bree (Crab Soup)
August 17, 2018
Part of History Lessons, Scotland 1714
Ingredients: 1 large cooked crab 2 oz (50g or ¼ cup) rice 1 pint (600ml or 2½ cups) milk 1 pint (600ml or 2½ cups) liquor from boiling the crab ¼ pint (125ml or ¾ cup) single cream Salt and pepper Finely chopped chives
Method: Remove all the meat from the crab, keeping the claw meat separate. Cook the rice in a pan with the milk and water until tender. Liquidize this with the brown body meat from the crab. Add the white meat and cream and reheat. Add salt and pepper to taste. If the partan bree is too thick, you can add some more milk if required. Serve garnished with fresh, green, finely chopped chives.