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Crayfish Sauce

Moisten one-fourth of a pound each of flour and butter with a little water, and the liquor that any fish has been cooked in (having the fat removed), and with them make a sauce. When it begins to thicken while boiling add three ounces of fresh butter, a small lump of crayfish butter, and five tablespoonfuls of crayfish tails and claws, either cut up in small dice, or put in whole.