Fried Crayfish

Ingredients

• 1 Crayfish
• French Frying Batter
• 1 teaspoonful Anchovy
• Frying Fat

Method

1. 1

   Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad.

2. 2

   Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt.

3. 3

   Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 190. The excerpt below is the record exactly as published.

1 teaspoonful Anchovy \ pint Melted Butter . 2 oz. Fat Bacon 1 teaspoonful Parsley 1 Egg and Pepper and Salt Total Cost— 10c?. Time— 10 Minutes. Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz. flour, and 1 oz. butter ; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool. Make up into small balls, fill a frying pan with boiling water, put in the balls. Cover over and simmer gently for ten minutes. Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy ; garnish with parsley, and serve. FISH 1 LA CK^HIE. 4 Whiting or Schnapper . 1 gill Milk 1 oz. Butter \ oz. Flour, and Lemon Juice Pepper and Salt Total Cost— 15. 2d. \d. \u. Time — One Hour. Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets 300 THE ART OF LIVING IN AUSTRALIA. and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper ; they will take about 20 minutes. Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets ; garnish with chopped parsley and red bread crumbs, and serve hot. ■lU. FILLETS OF FISH AND CHEESE SAUCE. 3 Mullet or Bream . . . . \s. \ pint Cheese Sauce .... 4c?. 1 oz. Dry Cheese 1 oz. Eutter Lemou Juice Salt and Pepper Total Cost— Is. 5\d. Time— 25 Minutes. Fillet the fish, wash and dry them ; put them on to a baking sheet, sprinkle with lemon juice. Put a few little pieces of butter over them ; cover with buttered paper and bake from 20 minutes to half an hour, according to the thickness of the fillets. Place them carefully on the dish in which they are to be served, pour over them the cheese sauce nicely flavoured with pepper, salt, and parsley. Sprinkle over them some dry cheese, brown in front of the fire, or under the grill if using a gas stove, and serve hot. COLLARED EELS. 2 Eels Is. 5c?. iEgg If?. \ oz. Gelatine \^d. 1 fagot of Herbs 1 Onion . . .- . 1 Carrot \ Id. 1 spoonful Vinegar . Pepper and Salt Total Cost— Is. 81c/. Time— One Hour and a Half. Clean the eels, cut them into pieces 2 inches long ; COOKERY liECIPES, 4-0. 301 put them in cold water well seasoned with salt, 2 doz. peppercorns and the vegetables, and a spoonful of vinegar. Bring to the boil, and skim well ; then boil steadily for an hour, or longer if the eels are large. Take out the fish, slip out the bones, and cut the meat into small pieces. Put back the bones and boil the liquor quickly without the lid for half an hour, then strain off. Dissolve the gelatine in a little cold water or gravy and stir in. If a very special dish is desired, the liquor can /-be clarified with the white of an Qgg in the same way as jelly. Rinse a mould in cold water, arrange in it the pieces of eel and a hard boiled a^^ cut into slices with a few sprigs of parsley. Strain the liquor over and stand away till cold. Turn out and serve with a salad. STUFFED FLATHEAD. 1 Flathead Qd. 2 oz. Forcemeat .... 2d. 1 gill Gravy . . . . . 1 ^ , 1 oz. Dripping . . . . •/ " Total Cost— Is. Time— Half an Hour. Take a little veal forcemeat and season nicely. Sew this into the flathead and truss it into the shape of the letter S. Rub some dripping on to a baking sheet, which should only be just large enough to take the fish. Put some dripping on the top, and bake in a moderate oven for half-an-hour, or longer if large. Slip it on to a hot dish, draw out the trussing string carefully, flavour and boil up the gravy and pour round it. Serve very hot. OYSTEES AND BACON. 1 doz. Large Oysters .... &d. 3 Rashers Bacon . . . • 1 q^ Pepper, Salt, and Lime Juice . . J ' Total Cost — 9c?. Time — 10 Minutes. Mix some pepper, salt, and lemon juice together^ and lay 802 THE ART OF LIVING IN AUSTRALIA. the oysters in this. The bacon should be cut very thin, and then into strips about 1 inch broad and 3 inches long. Eoll these up, and thread on a skewer first a roll of bacon and then an oyster, until the skewer is full ; lay on a baking sheet and cook in the oven for about ten minutes. Have ready a hot dish, slip the bacon and oysters off the skewers on to this, and serve hot. SCALLOPED OYSTERS. 1 bottle Oysters . . . .Is. 3 oz. Bread Crumbs . . . .Id. 2 oz. Butter .... Lemon Juice, Pepper, and Salt . Total Cost— Is. dd. Time— 20 Minutes. '\2d. Strain the liquor from the oysters, boil it up and pour over them, cover down for five minutes, and strain off again. Melt the butter, season with lemon juice, pepper, and salt. Butter a dish, put in a layer of crumbs, then one of oysters ; moisten with the butter, then more crumbs, and continue in layers till the dish is full. Pour over all the rest of the butter, and bake for a quarter of an hour. Serve at once. TO COOK DRIED PISH. Put it into hot water, and boil gently for five minutes or longer if the fish is very thick. Take it out of the water and put it on to a hot dish, rub a small piece of cold butter over it and cook for a few minutes either in the oven or in front of the fire. One or two soft boiled eggs broken over it is a nice way of serving it, or a few very thin slices of bacon well cooked may be placed round the dish as a garnish. COOKERY RECIPES, 4v. 303 FRIED CRAYFISH. 1 Crayfisli 1«. French Frying Batter . . .2d. 1 teaspoonful Anchoyy . . • \ i^ Frying Fat

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