246. Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in 1/4 hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.
_Note_.--This fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot, and all kinds of boiled fish.
247. INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste, 2 oz. butter.
_Mode_.--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.
_Time_.--15 minutes to boil the crayfish. _Average cost_, 2s. 9d.
248. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
_Mode_.--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 and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for 1/4 hour, 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.
_Time_.--After the water boils, 1/4 to 1/2 hour, according to size.
_Average cost_, 3s. to 5s. _Seasonable_ all the year, but best from September to January.
_Note_.--Small John Dorie are very good, baked.
THE DORU, or JOHN DORY.--This fish is of a yellowish golden colour, and is, in general, rare, although it is sometimes taken in abundance on the Devon and Cornish coasts. It is highly esteemed for the table, and its flesh, when dressed, is of a beautiful clear white. When fresh caught, it is tough, and, being a ground fish, it is not the worse for being kept two, or even three days before it is cooked.
249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large bunch of parsley.
_Mode_.--Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.