CRAYFISH.
246. 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.
POTTED CRAYFISH.
247. 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. Average cost, 2s. 9d.
Seasonable all the year.
JOHN DORY.
248. INGREDIENTS.—1/4 lb. of salt to each gallon of water.