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Crayfish, Potted

Boil the fish in water with plenty of salt in it. Pick out the meat and pound it well in a mortar with a little grated nutmeg or pounded mace, pepper, salt, and a small quantity of fresh butter. An ounce of butter may be allowed to a pint of crayfish. Put the paste into small jars, cover these with clarified butter, and cover closely. Time, ten minutes to boil the crayfish. Probable cost, 2s. per quart.