Crayfish Butter

Ingredients

• Two dozen good-sized crayfish
• half a pound of butter
• a cupful of boiling water

Method

1. 1

   Pick out crayfish meat, pound shells and claws with butter into a paste.

2. 2

   Stir meat over slow fire until butter boils red.

3. 3

   Pour in boiling water and simmer.

4. 4

   Strain through a sieve, cool, and store the red butter in a jar.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Crayfish Butter Pick out the meat of freshly-boiled crayfish, pound the shells and claws in a marble mortar, add butter, and pound all into a paste. Put the meat, &c., into a stewpan and stir it over a slow fire till the butter boils and looks red. Then pour in a cup- ful of boiling water and let it simmer a few minutes ; strain it through a hair sieve. When cold take the red butter off the top and press it into a jar for use. Two dozen good-sized crayfish will be found enough for half a pound of butter

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