CRAYFISH

Evening Post, Volume CXXIV, Issue 120, 17 November 1937, Page 18

CRAYFISH

SAVOURIES AND SALADS

Crayfish is. such delicious, fare that it is a pity more people do not make use of it, states an overseas writer. '

When selecting crayfish remember that weight and stiffness are the two chief 'points :to consider. If a crayfish is light and limp, do not take it.

You can make delicious hot savouries with crayfish, or, if you prefer,' they are always welcome with green salad. ; Here 'are^some suggestions:— .■' ■;;

Devilled Craynsh.^-Remove and chop the meat from the claws and body of a medium-sized crayfish. Clean the shell out carefully. Make a quarter of a pint of mustard sauce as follows:—Melt Joz of butter in a pan, mix in smoothly half an ounce of flour, and allow to cook over a low heat for a minute or two. Then stir in slowly a teacucful of hot milk and simmer for five minutes, stirring all the.time. Add salt and cayenne pepper, a good tea-: spoonful of mustard mixed with1 vinegar, a dessertspoonful of chutney*, and,' if liked, a teaspoonful of anchovy es- # sence. Last of all, add the chopped' crayfish. Heat up, pour into the shell, cover with a few browned bread-, crumbs, and put a few shavings of butter on top. Bake in a moderate oven for 15 minutes. Garnish .with chopped parsley before sending to table. ■■/ ' ■' ;.-

Crayfish fie.—Chop the meat from the body and claws of a good-sized crayfish. Add a teacupful.. of boiled ricei two tablespoonfuls of grated cheese, pepper, and salt, and a teaspoonful of made mustard. Moisten \vtih a teacupful of white stock or milk and water. Pile the mixture in the cleaned-out shell, cover with a little more grated cheese, and bake in a hot oven until nicely" brown on top.

Crayfish Savoury.—Pick the meat from the body' and claws ;of a : large crayfish and chop finely.. Put it in n bowl with the yolk of a raw egg and a tablespoonful of fine breadcrumbs and mix together. Season with salt, pepper, mustard, >and a liberal sprinkling of lemon juice. A teaspoonful of anchovy sauce may be added, if liked.

Place all in the crayfish shell, sprinkle with a few more breadcrumbs, add a few shavings of- butter, and bake in the oven, until brown. Garnish with^a butterfly of lemon. '

To wind wool, turn a chair upside down oh another chair and put the wool round the four legs. ' This will save the "time of another person holding it for you.