Crayfish is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preparing crayfish by boiling in their shells. The full recipe is presented here and I hope you enjoy this classic British version of: Crayfish.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Modern Redaction
Ingredients:
20 crayfish (whole)
2 tbsp salt
2 tbsp vinegar
Method:
Bring 1l of water to a boil. Add the salt and vinegar and return to a boil. Immediately plunge the crayfish into the water, return to a boil and cook for 15 minutes, or until tender.
