Crayfish with Sauce

Ingredients

• 1 oz. of salt
• a small onion
• some parsley
• I gill of the crayfish broth
• I gill water
• in which easpoonful Liebig's Meat Extract is dissolved
• I oz. breaidcrumbs
• I tablespoonful chopped parsley
• I teaspoonful chopped dill
• 2 oz. butter

Method

1. 1

   Melt the butter, stir the breadcrumbs into it, add the broth and the Meat Extract stock and boil for about 5 minutes.

2. 2

   Then add the chopped parsley and dill.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 28. The excerpt below is the record exactly as published.

i oz. of salt, a few carraway seeds, a small onion, and some parsley. Let the water boil briskly before throwing in the live crayfish and throw each in separately, letting the water boil up again before the next be thrown in. To throw all in at once sends the water oflf the boil for some time and, thus preventing instant death, is an unnecessary cruelty. When the crayfish are boiled, serve in a tureen with some of the broth in which they have been boiled, to Fish. 53 which a little fresh butter has been added, or the following sauce may be handed with them. I gill of the crayfish broth. I gill water, in which \ tea- spoonful Liebig's Meat Ex- tract is dissolved. I oz. breaidcrumbs. I tablespoonful chopped parsley. I teaspoonful chopped dill. 2 oz. butter

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