Broiled Soft-shelled Crabs.

ave six good-sized, fresh, soft-shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and broil for five minutes on each side. Have six pieces of toast ready, lay a crab on top of each, slightly glaze them with a little maítre d hôtel butter (No. 107), and serve. This makes a delicious dish, but must be served very hot.

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