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Roasted Sea-Crayfish
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 531. The excerpt below is the record exactly as published.
Roasted Sea-Crayfish.— Fasten a Sea-Crayfish on the spit in front of a clear fire, and roast it, basting it frequently with a preparation of butter melted and mixed with cham- pagne and highly seasoned with salt and pepper. When the fish is done, which can be told by the softening of the shell, put it .on a dish, strain the basting liquor, flavour it with lemon-juice
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