Potted Crayfish

Ingredients

• six dozen boiled Crayfish
• IJoz. of butter
• seasoning of ground mace
• seasoning of salt
• seasoning of pepper

Method

1. 1

   Pound Crayfish meat with butter and seasonings to a smooth paste.

2. 2

   Stuff into jars, cover with warm butter, and seal to prevent air.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 530. The excerpt below is the record exactly as published.

Potted Crayfish. — Pull out all the meat from about six dozen boiled Crayfish, put it into a mortar, and pound it well with ' IJoz. of butter and a seasoning of ground mace, salt, and pepper. When these ingredients are pounded to a smooth paste, stuff it into jars, cover over with warm butter, tie the jars over with bladder to prevent the air from getting into it, and the potted Crayfish will then be ready for use. Salpi^on of Crayfish. -Put 1 pint of bechamel sauce into a saucepan with four mushrooms, one truffle, and the meat from three Crayfish, all cut into dice ; thicken well, and let it cook for five minutes ; then serve. Scalloped Crayfish-Tails. — Remove the tails from some Crayfish, and cut them into three pieces. Put some veloute sauce into a stewpan with a little essence of mushrooms, and reduce it ; then add a little fresh butter, and also a little Crayfish butter to thicken it. Next add the tails and an equal bulk of mushrooms, 1 table-spoonful of finely-minced parsley, and a little lemon-juice. Mix well, and fill some scallop-shells or tin shell-shapes, sprinkling a few fried breadcrumbs over the top, place them in the oven for a few minutes to warm, and then serve. Stewed Crayfish. — Put the bodies and shells from the tails of lqt. of Crayfish into a mortar, crush them a little, put them into a saucepan with £ 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 strain the liquor into another saucepan. Put in the Crayfish-tails, half a grated nutmeg, 2oz. of butter rolled in flour, and a slight For details respecting Ordinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 461 Crayfish — continued. seasoning of salt

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