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Crayfish in Jelly

Crayfish are something like lobsters, but smaller, and the flesh more delicate; indeed, they are more useful and delicious than any other shell-fish, and if every housekeeper were to inquire for them two or three times at the fishmonger's they would soon become plentiful. There are several kinds; those are considered the best which are reddish under the claws. To serve them in jelly, take a pint of fish for rather less than a pint of savoury jelly (see ASPIC JELLY). Put a little jelly at the bottom of a mould; when it is cold, lay the crayfish upon it, and repeat this until the materials are finished, but care must be taken to let the jelly stiffen each time or all will sink to the bottom, and also to put the fish in with the back down-wards, or they will be wrong side up when turned out. Garnish with parsley. This is a pretty dish. Time, thirty-six hours or more. Probable cost, crayfish, 2s. per quart. Sufficient for a quart mould.