Kuvani Rakovi (Stewed Crayfish)

Ingredients

• Put the bodies and shells from the tails of one quart of crayfish
• half a pint of white wine, or water slightly acidulated with vinegar
• half a blade of mace
• half a grated nutmeg
• two ounces of butter rolled in flour
• a slight seasoning of salt

Method

1. 1

   Crush crayfish shells, cook with wine and mace, strain.

2. 2

   Add crayfish tails, nutmeg, butter, and salt.

3. 3

   Cook until done, serve over toast.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 219. The excerpt below is the record exactly as published.

Kuvani Rakovi. (Stewed Crayfish.) Put the bodies and shells from the tails of one quart of crayfish into a mortar, crush them a little, put them into a saucepan with half a pint of white wine, or water slightly acidulated with vinegar, and add half a blade of mace ; cook gently for a quarter of an hour, stirring well, and carefully strain the liquor into another saucepan. Put in the crayfish tails, half a grated nut- meg, two ounces of butter rolled in flour, and a slight seasoning of salt

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