Clean the trout and dry them well in a cloth. Split them open, remove the bone, and season with pepper, salt, cayenne, and a little lemon juice. Then brush over with salad oil or melted butter✪ Trout, To Grill, and broil in front of or over a clear fire from 5 to 10 minutes, according to the size of the fish (see p. 79). If the fish are very small it will be better to leave the bones in ; simply score the skin across diagon- ally on both sides, season, and dip them in oil. Serve the trout very hot, and garnish with parsley and cut lemon, or with watercress, lightly sprinkled PART IV SHELLFISH Crawfish (Langouste) The crawfish is like the lobster in appearance, but without the large claws. It is much coarser in quality and darker in colour. It is more used Crawfish lobster abroad than in this country. It may be cooked according to any of the recipes given for cooking lobster. Crayfish (Ecrevisse) This freshwater shellfish is like the lobster in appearance, only very much smaller. Its flavour is very delicate ; it is one of the most delicate of shellfish. Crayfish are not plentiful in this country, but large quantities are imported alive from both France and Germany. They are generally sold boiled, when they are a bright, pink colour. They are used principally as a garnish for other dishes, and also for making soup. A nut-cracker may be used to crack the claws. 106 COOKERY FOR EVERY HOUSEHOLD 291. To Boil Crayfish✪ To Boil Crayfish Plunge them into boiling fish stock and allow them to boil from 8 to 10 minutes. Crabs (Crabes) Crabs should be bought alive, and should be used as soon as possible after cooking. Choose one of medium size and heavy, the light ones are watery. Preference should be given to those that have a rough shell and large claws. The joints of the crab should be stiff, the shell a good red colour, and the eyes bright. The male crab is considered the best for table use, and is known by its large claws. 292. Crab, To Boil First kill the crab by running a skewer down between the eyes. Put a large saucepan or fish kettle over the fire with sufficient water to cover the crab, and add salt to make it as salt as sea water✪ Crab, To Boil. When quite boiling, plunge in the crab, boil quickly the first few minutes and then more slowly until the crab is ready. From 20 to 40 minutes’ cooking will be required, according to size, and the water must be skimmed if necessary. The crab must not be overcooked or the flesh will become hard and thready. When ready, drain and serve as directed. Notes. — Anyone not accustomed to handling crabs should h'ft them when living with a pair of tongs, as the larger ones can give a nasty bite. Court bouillon (see p. 79) may be used instead of water for boiling the crab. Time to boil, 20 to 40 minutes.

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Clean the trout and dry them well in a cloth. Split them open, remove the bone, and season with pepper, salt, cayenne, and a little lemon juice. Then brush over with salad oil or melted butter, and broil in front of or over a clear fire from 5 to 10 minutes, according to the size of the fish (see p. 79). If the fish are very small it will be better to leave the bones in ; simply score the skin across diagonally on both sides, season, and dip them in oil. Serve the trout very hot, and garnish with parsley and cut lemon, or with watercress, lightly sprinkled SHELLFISH Crawfish (Langouste) The crawfish is like the lobster in appearance, but without the large claws. It is much coarser in quality and darker in colour. It is more used Crawfish lobster abroad than in this country. It may be cooked according to any of the recipes given for cooking lobster. Crayfish (Ecrevisse) This freshwater shellfish is like the lobster in appearance, only very much smaller. Its flavour is very delicate ; it is one of the most delicate of shellfish. Crayfish are not plentiful in this country, but large quantities are imported alive from both France and Germany. They are generally sold boiled, when they are a bright, pink colour. They are used principally as a garnish for other dishes, and also for making soup. A nut-cracker may be used to crack the claws. 291. To Boil Crayfish Plunge them into boiling fish stock and allow them to boil from 8 to 10 minutes. Crabs (Crabes) Crabs should be bought alive, and should be used as soon as possible after cooking. Choose one of medium size and heavy, the light ones are watery. Preference should be given to those that have a rough shell and large claws. The joints of the crab should be stiff, the shell a good red colour, and the eyes bright. The male crab is considered the best for table use, and is known by its large claws. 292. Crab, To Boil First kill the crab by running a skewer down between the eyes. Put a large saucepan or fish kettle over the fire with sufficient water to cover the crab, and add salt to make it as salt as sea water. When quite boiling, plunge in the crab, boil quickly the first few minutes and then more slowly until the crab is ready. From 20 to 40 minutes’ cooking will be required, according to size, and the water must be skimmed if necessary. The crab must not be overcooked or the flesh will become hard and thready. When ready, drain and serve as directed. Notes. — Anyone not accustomed to handling crabs should h'ft them when living with a pair of tongs, as the larger ones can give a nasty bite. Court bouillon (see p. 79) may be used instead of water for boiling the crab. Time to boil, 20 to 40 minutes.

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