Crayfish, Potted. — Boil the fish in water
with plenty of salt in it. Pick out the meat
and pound it well in a mortar with a little
grated nutmeg or pounded mace, pepper, salt,
and a small quantity of fresh butter. . An ounce
of butter✪ Crayfish, Potted may be allowed to a pint of crayfish.
Put the paste into small jars, cover these with
clarified butter, and cover closely. Time, ten
minutes to boil the crayfish. Probable cost,
2s. per quart.
Crayfish Soup, or Potage Bisque
(delicious). — Take fifty crayfish (or one hundred
prawns, if crayfish cannot be obtained). Re-
move the gut from the centre fin of the tail,
or it will make the soup bitter. Shell the fish
and keep the tails whole. Pound the shells with
four ounces of fresh butter, the crumb of a
French roll, and three anchovies, and put them
in a stewpan with two quarts of fish stock, four
or six mushrooms, a dessert-sjioonful of salt, a
tea-spoonful of pepper, and an onion stuck with
three cloves✪ Crayfish Soup, or Potage Bisque. Simmer for two hours. Strain the
soup, and put with it the meat, all but the tails,
pounded with a little butter. ^lix all well
together, and let it become hot, but it must not
boil after straining. Five minutes before it is
taken from the fire put in the tails whole.
Serve with toasted sippets. A tumbler of wine
is an improvement to this soup. Probable
cost, crayfish, 2s. per quart. Sufficient for six
or eight persons.
Crayfish, To Dress,— Wash the cray-
fish and boil them in water with salt in it io::
ten minutes. They should be a bright red whei-
done. Drain them. Pile them on a napkin,
pjT-amid f oi-m, and garnish the dish with parsley.
Probable cost, 2s. per quart. Sufficient, a quart
for a dish.
Crayfish, To Keep Alive.— CVaj-fish
may be kept alive for two or three days if they
are put into a bucket with a little drop of water,
not quite an inch deep, at the bottom. The
water must be changed every five or six hours.
Crayfish, To Stew.— Take a quart of
crayfish✪ Crayfish, To Dress, remove the gut from the centre fin
of the tail, and pick the meat from the tails.
Pound the bodies, with four ounces of butter,
and put them into a stewpan with four pints
of water, a spoonful of vinegar, half a nutmeg
grateil, and a little salt and pepper. Simmer
gently for half an hour. Strain, and thicken
the sauce with a little flour. Add the tails.
When they are hot, pour the whole over a slice
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of toasted iDrcad, and serve. Probable cost of
crayfish, 2s. per quart. Sufficient for six or
seven persons.
Cream. — In the ordinary use of the word,
cream is ihe name given to the yellow, d(;licious
matter wliieh rises to the surface of milk, and
can be taken from it b-y skimming. In cookery,
it applies to a number of rich dishes in which
cream is the principal ingredient, and which are
generally named after the flavouring material.
Creams may bo served either moulded or in cus-
tard-glasses. When they are moulded, they
should, if possible, be frozen, and if this cannot be
done, they should be made stiff with isinglass.
It is almost impossible to give minute directions
as to the amount of isinglass to be used ; the
strength and quality diifer so much, but it may
be useful to remember that a larger proportion
of isinglass will be needed for a large mould
than a small one. Too much sugar and too
much water both tend to prevent a mould from
turning out in shape.
Page 418 · 4 recipe records on this page
Presented as published in 1892. 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
Crayfish, Potted. — Boil the fish in water with plenty of salt in it. Pick out the meat and pound it well in a mortar with a little grated nutmeg or pounded mace, pepper, salt, and a small quantity of fresh butter. . An ounce of butter may be allowed to a pint of crayfish. Put the paste into small jars, cover these with clarified butter, and cover closely. Time, ten minutes to boil the crayfish. Probable cost, 2s. per quart.
Crayfish Soup, or Potage Bisque
(delicious). — Take fifty crayfish (or one hundred prawns, if crayfish cannot be obtained). Remove the gut from the centre fin of the tail, or it will make the soup bitter. Shell the fish and keep the tails whole. Pound the shells with four ounces of fresh butter, the crumb of a French roll, and three anchovies, and put them in a stewpan with two quarts of fish stock, four or six mushrooms, a dessert-spoonful of salt, a tea-spoonful of pepper, and an onion stuck with three cloves. Simmer for two hours. Strain the soup, and put with it the meat, all but the tails, pounded with a little butter. Mix all well together, and let it become hot, but it must not boil after straining. Five minutes before it is taken from the fire put in the tails whole. Serve with toasted sippets. A tumbler of wine is an improvement to this soup. Probable cost, crayfish, 2s. per quart. Sufficient for six or eight persons.
Crayfish, To Dress,— Wash the crayfish and boil them in water with salt in it io:: ten minutes. They should be a bright red when done. Drain them. Pile them on a napkin, pyramid form, and garnish the dish with parsley. Probable cost, 2s. per quart. Sufficient, a quart for a dish.
Crayfish, To Keep Alive.— Crayfish may be kept alive for two or three days if they are put into a bucket with a little drop of water, not quite an inch deep, at the bottom. The water must be changed every five or six hours.
Crayfish, To Stew.— Take a quart of crayfish, remove the gut from the centre fin of the tail, and pick the meat from the tails. Pound the bodies, with four ounces of butter, and put them into a stewpan with four pints of water, a spoonful of vinegar, half a nutmeg grateil, and a little salt and pepper. Simmer gently for half an hour. Strain, and thicken the sauce with a little flour. Add the tails. When they are hot, pour the whole over a slice
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of toasted bread, and serve. Probable cost of crayfish, 2s. per quart. Sufficient for six or seven persons.
Cream. — In the ordinary use of the word, cream is ihe name given to the yellow, d(;licious matter wliieh rises to the surface of milk, and can be taken from it b-y skimming. In cookery, it applies to a number of rich dishes in which cream is the principal ingredient, and which are generally named after the flavouring material. Creams may bo served either moulded or in custard-glasses. When they are moulded, they should, if possible, be frozen, and if this cannot be done, they should be made stiff with isinglass. It is almost impossible to give minute directions as to the amount of isinglass to be used ; the strength and quality diifer so much, but it may be useful to remember that a larger proportion of isinglass will be needed for a large mould than a small one. Too much sugar and too much water both tend to prevent a mould from turning out in shape.
Records on this page
Crayfish, PottedCrayfish Soup, or Potage BisqueCrayfish, To DressCrayfish, To Stew