No. 380 Crawfish.
These are very favourite little shell-fish, and much used in France, but seldom served as a dish in this country (they are not good when in spawn); for a dish have two dozen of them and wash in several waters (choose them as near as possible of equal sizes), then put them in a stewpan, with two onions, one carrot, one turnip, one head of celery, six bay-leaves, a bunch of parsley, six cloves, twelve peppercorns, half an ounce of salt, half a teaspoonful of pepper, a quarter ditto of cayenne, two glasses of vinegar, four of sherry, and half a pint of broth; place them over a very brisk fire for twenty-five minutes, stirring them occasionally, take them off the fire and let them cool in their stock, put them in a basin, cover them with the stock, but strain the vegetables away from them, and use for garnishing where directed; to make a dish dress them on butter in the form of a bush, mingling very green double parsley with them.
There are some few other sorts of fresh-water fish not very frequently used, which may be fried, boiled, or stewed, in some of the ways as described in the foregoing list.