Richard Bradley's 1727 cookbook had several fake/mock crabs using liver or chicken & potatoes, anchovy liquor, lemon and placed in cleaned crab shells. In the 1870s cheese became a primary ingredient for mock crabs.
Monday, June 26, 2017
Monday, June 12, 2017
"Wading half an inch deeper than the tops of your boots, and finding afterwards that you must carry about with you four or five quarts [of water] in each, or must sit down on the wet grass whilst your attendant pulls them off, in order that you may empty them, and try to pull them on again."