Bisque Of Crabs Recipe

Instructions

1. Boil 6 hard-shell crabs, in enough water to cover them well, for ten minutes, with 1 tablespoon salt.
2. Take out with skimmer; when cold pick out the meat, keeping the meat from the claws separate.
3. Chop the remaining meat fine, put in a saucepan with 1 cup rice, 2 quarts boiling water, 1/2 bay leaf, 2 cloves, 10 whole peppers, and a sliced onion.
4. Boil one hour.
5. Strain, and return to saucepan; add 1 cup milk or cream, and the meat from the claws, picked fine.
6. Season with salt and pepper; let all come to a boil, and serve.