INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste, 2 oz. butter.
Mode.--Boil the fish in salt and water; pick out all the meat and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air.
Time.--15 minutes to boil the crayfish.
Seasonable all the year.
Mode.--Boil the fish in salt and water; pick out all the meat and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air.
Time.--15 minutes to boil the crayfish.
Seasonable all the year.
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