small sprig of parsley with the root attached, one red pepper,
and a dozen whole cloves✪ Crayfish Soup. Boil all these together for twenty
minutes, then take out the Crayfish, and continue to boil the
soup as before. When the Crayfish are cold enough to be
handled, break the tails away from the bodies, remove the
flesh of the tails entire, and put it by to use presently. Put
the shells of the tails and the bodies of the Crayfish in a
mortar and crush them ; then put them into tbe soup, and
continue boiling it for an hour longer. When the soup has
boiled an hour, strain it, pressing the vegetables and Crayfish
shells with a wooden spoon in a fine sieve to extract all possible
colour and flavour ; next, mix together over the fire 2 heaped
table-spoonfuls each of butter and flour until they are smoothly
blended, and gradually add to them the strained soup, stirring
constantly to prevent the formation of lumps. When all the
soup has been stirred in, add 1 gill of cream and i pint of
white wine, put in the Crayfish-tails, season with salt and
cayenne, and serve at once.
(2) Put two dozen Crayfish in a saucepan of boiling water,
and boil them for fifteen minutes ; then drain them, pick out
the meat from the shells, and cover it over. Put the shells
and small claws in a mortar and pound them well, mixing in
by degrees 3oz. of butter ; then put this in a stewpan, stir
it over the fire until the butter is red, pour in 1 pint of
clear broth, and boil gently for an hour. At the end of that
time strain the soup into a large saucepan, pour in enough
clear broth to mAkc 3 pints of soup, season it to taste with
salt and pepper, put in the meat of the Crayfish, and place
it over the fire until very hot, but without letting it boil.
Beat the yolks of two eggs in a soup-tureen, then pour the
soup in gradually, stirring at the same time. Serve the soup
while very hot, with a plate of croutons of fried bread or
sippets of toast.
Crayfish Stock. — We are indebted to Baron Brisse for 'this
fine receipt. Boil three dozen Crayfish, put the bodies with
the meat from the tails into a mortar, and pound well with
one dozen blanched sweet almonds. Put 4oz. each of ham
and veal into a saucepan with a few sliced onions, parsnips,
and carrots ; cook for a few minutes on the side of the fire,
then add a small quantity of melted bacon-fat, and 1 tea-
spoonful of Hour ; stir the latter well in, and pour in the
quantity of stock required ; season with mushrooms, truffles,
chives, cloves, parsley, basil, salt, and pepper, and add two
or three small breadcrusts. Simmer gently until the veal
is done, take it out, add the mashed Crayfish, and rub the
whole through a fine sieve ; it is then ready for use. This
stock may be used for moistening pies, patties, &c., or for
cooking such vegetables as cardoons and cauliflowers, or it may
simply be served with boiled rice.
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. ✪ Potted Crayfish
Page 530 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
small sprig of parsley with the root attached, one red pepper, and a dozen whole cloves. Boil all these together for twenty minutes, then take out the Crayfish, and continue to boil the soup as before. When the Crayfish are cold enough to be handled, break the tails away from the bodies, remove the flesh of the tails entire, and put it by to use presently. Put the shells of the tails and the bodies of the Crayfish in a mortar and crush them ; then put them into the soup, and continue boiling it for an hour longer. When the soup has boiled an hour, strain it, pressing the vegetables and Crayfish shells with a wooden spoon in a fine sieve to extract all possible colour and flavour ; next, mix together over the fire 2 heaped table-spoonfuls each of butter and flour until they are smoothly blended, and gradually add to them the strained soup, stirring constantly to prevent the formation of lumps. When all the soup has been stirred in, add 1 gill of cream and i pint of white wine, put in the Crayfish-tails, season with salt and cayenne, and serve at once.
(2) Put two dozen Crayfish in a saucepan of boiling water, and boil them for fifteen minutes ; then drain them, pick out the meat from the shells, and cover it over. Put the shells and small claws in a mortar and pound them well, mixing in by degrees 3oz. of butter ; then put this in a stewpan, stir it over the fire until the butter is red, pour in 1 pint of clear broth, and boil gently for an hour. At the end of that time strain the soup into a large saucepan, pour in enough clear broth to mAkc 3 pints of soup, season it to taste with salt and pepper, put in the meat of the Crayfish, and place it over the fire until very hot, but without letting it boil. Beat the yolks of two eggs in a soup-tureen, then pour the soup in gradually, stirring at the same time. Serve the soup while very hot, with a plate of croutons of fried bread or sippets of toast.
Crayfish Stock. — We are indebted to Baron Brisse for 'this fine receipt. Boil three dozen Crayfish, put the bodies with the meat from the tails into a mortar, and pound well with one dozen blanched sweet almonds. Put 4oz. each of ham and veal into a saucepan with a few sliced onions, parsnips, and carrots ; cook for a few minutes on the side of the fire, then add a small quantity of melted bacon-fat, and 1 teaspoonful of Hour ; stir the latter well in, and pour in the quantity of stock required ; season with mushrooms, truffles, chives, cloves, parsley, basil, salt, and pepper, and add two or three small breadcrusts. Simmer gently until the veal is done, take it out, add the mashed Crayfish, and rub the whole through a fine sieve ; it is then ready for use. This stock may be used for moistening pies, patties, &c., or for cooking such vegetables as cardoons and cauliflowers, or it may simply be served with boiled rice.
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.
Records on this page
Crayfish SoupPotted Crayfish