Recipe - Cream Of Crab Soup

1 pound Crabmeat
1 Chicken boullion cube
1 cup Boiling water
One fourth cup Chopped onion
1 cup Butter
3 tablespoon Flour
One fourth teaspoon Celery salt
1 teaspoon Salt
Dash pepper
1 qt Milk
Chopped parsley

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and boullion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Gaarnish with parsley.

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip