Stewed Crayfish

Ingredients

• lqt. of Crayfish
• £ pint of white wine
• half a blade of mace
• 2oz. of butter
• seasoning of salt
• half a grated nutmeg

Method

1. 1

   Crush Crayfish shells, cook with white wine and mace for 15 minutes.

2. 2

   Strain, add tails, nutmeg, butter, and salt.

3. 3

   Toss and cook until done, serve over toast.

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.

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.