Send Your Recipes!

June 27th, 2005

Summer's here! Thinking about the first camping of the season? Time to change gears again! How about some good camp food - or something good for hot weather? What are you hungry for? Send your favorite recipes to us!

Parton Bree
by Donald Nicolson, Scotland

This traditional soup derives its name from the Gaelic 'Parton', meaning crab and 'Brigh' (pronounced Bree) meaning juice or gravy.


    1 large boiled crab (approx. 2 to 3 lb)

    3 oz long grain rice.

    1 pt milk (1.2 Am Pints)

    1 pt Chicken stock (1.2 pts)

    1/2 teaspoon anchovy essence.

    Salt and pepper.

    5 fluid ounces of single cream.


Remove all the meat from the crab and set aside the flesh from the large claws.

In a pan, boil the rice in the milk until soft but take care not to over cook.

Add the crab meat (except the claws) and rub the mixture through a sieve into a clean pan.

Bring to the boil gradually whilst stirring in the chicken stock.

Remove from the heat, add the anchovy essence and the claw meat and season with salt and pepper to taste.

Reheat, stirring in the cream, but do not boil.

When hot, serve immediately.

Serves 4 ~ DN

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