Potted Crayfish
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 100 crayfish, pounded mace
- pepper and salt to taste
- 2 oz butter
Instructions
- Boil the fish in salt and water; pick out all the meat and pound it in a mortar to a paste.
- Whilst pounding, add the butter gradually, and mix in the spice and seasoning.
- Put it in small pots, and pour over it clarified butter, carefully excluding the air.