Crayfish Broth

Ingredients

• two ounces of fresh butter
• thirty live crayfish
• half a handful of parsley
• two onions
• the head of a celery
• two carrots
• a handful of salt
• three pints of boiling water

Method

1. 1

   Brown vegetables in butter, boil crayfish with water and salt, strain, pound shells with butter, mix with broth, simmer, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.

CRAYFISH BROTH. Brown in butter the same sort and quantity of vegetables as in No. 27. Meantime wash well in two waters thirty live crayfish ; place these in a saucepan with half a handful of parsley, two onions, the head of a celery, and two carrots, all shred fine; pour enough cold water to cover the lot; add a handful of salt ; cover the saucepan and boil fifteen minutes ; strain the water through a colander, and as soon as the crustaceans are cold take the meat out of the shells with your fingers ; place the meat from the claws and tails on a plate; pound the shells, with the inside residue, in a mortar with two ounces of fresh butter, 28 PRACTICAL HOUSEHOLD COOKERY. and mix it with the fried vegetables; fry this for a few minutes longer; then pour three pints of boiling water

Cook this with the app: pantry check, scaling, and the assistant.