Method.—Pick the meat from the shells, chop it finely, and then put it into a stewpan with the butter and seasoning, and cook slowly for 20 minutes. Add the cream and yolks of eggs, stir, cook by the side of the fire until the mixture has the consistency of thick paste, then rub through a fine sieve, press into pots, and when cold cover with clarified butter.
Time.—From 40 to 60 minutes. Average Cost, 2s. to 3s. Seasonable at any time.
455.—CRAB, POTTED. (Another Method.)
Ingredients.—2 crabs, salt, cayenne, mace, clarified butter (from 4 to 5 ozs.).
Method.—Pick the meat from the shells, pound it in a mortar with the seasoning, rub through a fine sieve, press it into small pots, cover with melted butter, and bake in a moderately hot oven for ½ an hour. When cold, cover each pot with clarified butter.
Time.—From 40 to 60 minutes. Average Cost,—1s. 6d. to 2s. Sufficient for 2 or 3 pots. Seasonable at any time.
456.—CRAYFISH, POTTED. (Fr.—Écrevisses en Terrine.)
Ingredients.—4 doz. live crayfish, ½ a lb. of butter, ground mace, salt and pepper.
Method.—Put the crayfish into boiling water to which has been added a good seasoning of salt and a little vinegar, cook from 15 to 20 minutes, then drain and dry. Pick the meat from the shells, and pound it in a mortar to a fine paste, adding gradually the butter, and mace, salt and pepper to taste. Press into small pots, cover with clarified butter, and when cold, use.
Average Cost.—1s. to 1s. 3d. per dozen. Seasonable all the year.
The Dace (Fr. vandoise) called also the Dart, is found usually in the dull, clear, slowly-running streams of England and Europe. It is allied to the chub, barbel and roach, and resembles the last but is longer and thinner in the body, and its scales are smaller. In colour it is dullish blue on the upper, and white on the under, parts; the gill-covers and sides of the head are silvery white. The dace is gregarious and swims in shoals. The flesh is rather coarse in quality.
457.—DORY, JOHN. (Fr.—Dorée or St. Pierre.)
Method.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly, cut off the fins but not the head, which is considered a delicacy, lay it in a fish-kettle, cover with warm water, and add salt to taste. Bring it gradually to near boiling point, and simmer gently for 15 minutes, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.