Crayfish, To Stew

Ingredients

• a quart of crayfish
• four ounces of butter
• four pints of water
• a spoonful of vinegar
• half a nutmeg grated
• a little salt
• a little pepper
• a little flour

Method

1. 1

   Remove the gut from the centre fin of the tail and pick the meat from the tails.

2. 2

   Pound the bodies with the butter and put them into a stewpan with water, vinegar, nutmeg, salt, and pepper.

3. 3

   Simmer gently for half an hour, strain, and thicken the sauce with flour.

4. 4

   Add the tails, and when they are hot, pour the whole over a slice of toasted bread and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 418. The excerpt below is the record exactly as published.

Crayfish, To Stew.— Take a quart of crayfish, remove the gut from the centre fin of the tail, and pick the meat from the tails. Pound the bodies, with four ounces of butter, and put them into a stewpan with four pints of water, a spoonful of vinegar, half a nutmeg grateil, and a little salt and pepper. Simmer gently for half an hour. Strain, and thicken the sauce with a little flour

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