Instructions: Heat crabmeat in milk and butter. Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in crabmeat as soon as it simmers. When it is just at boiling point, stir in whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by anothers mistakes. When his friend Mrs. Jennings added a splash of Scotch instead of using sherry in the crab soup she made for him, Beard didnt object to the flavor but did add her recipe to his lifetime collection.

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