Creef (Potted)

Instructions

1. Boil the creef and mince it in the sausage machine, adding all the red meat.
2. For one pound of minced creef allow two blades of mace, one teaspoon of black pepper, half a teaspoonful of salt, some cayenne, three ounces of butter, and one ounce of sheep tail fat.
3. Mix the spices with the crawfish and work all well together.
4. Bake the whole in a pie-dish in a moderate oven until nearly brown.
5. To be eaten cold.