Mix with the contents of a can of CRABs, bread crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking pan well buttered, place therein first a layer of the CRAB meat, prepared as above, then a layer of the minced ham, and so on, alternately until the pan is filled. Cover the top with bread crumbs and bits of butter, and bake.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)