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Crayfish, to Stew

Take a quart of crayfish, remove the gut from the centre fin of the tail, and pick the meat from the tails. Pound the bodies, with four ounces of butter, and put them into a stewpan with four pints of water, a spoonful of vinegar, half a nutmeg grated, and a little salt and pepper. Simmer gently for half an hour. Strain, and thicken the sauce with a little flour. Add the tails. When they are hot, pour the whole over a slice of toasted bread, and serve. Probable cost of crayfish, 2s. per quart. Sufficient for six or seven persons.