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Potted Crayfish

Remove all the meat from five or six dozen boiled crayfish, put it into a mortar and pound it well with two ounces of butter and a seasoning of ground mace, pepper and salt. When all these are pounded to a smooth paste stuff it into jars, cover over with warm butter, tie the jars over with bladder to prevent the air from getting into it, and it will then be ready for use.