Showing posts with label Crayfish. Show all posts
Showing posts with label Crayfish. Show all posts

POTTED CRAYFISH

Author: Top of the Rock Astronaut / Labels:

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.

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CRAYFISH

Author: Top of the Rock Astronaut / Labels:

Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in 1/4 hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.

Note.--This fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot, and all kinds of boiled fish.

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CRAYFISH SOUP

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock.

Mode.--Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time.--1-1/2 hour. 

Seasonable from January to July.

Sufficient for 8 persons.

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