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 ¼ 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.
CRAYFISH, Potted.
_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_, 2_s._ 9_d._
_Seasonable_ all the year.