Martha Washington's Crab Soup
|All purpose flour||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Milk||4 Cup (64 tbs), scalded|
|Flaked crabmeat||1⁄2 Pound|
|Hard cooked eggs||2 , chopped|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Melt butter; stir in flour and lemon rind.
Stir in milk gradually.
Cook over low heat until slightly thickened; stir constantly.
Add Worcestershire, crabmeat, and eggs.
Add cream and sherry just before serving.
Season to taste.
Reheat, and serve at once.