A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

a cupful of thickened cream, salt to taste, and a little cayenne pepper, let it boil once only, then take from the fire and add the shredded meat from the claws. A little lobster butter stirred in will make it a richer colour. Make potage from lobster or crayfish in exactly the same manner. The result will be almost as satisfactory. =Crayfish.=--Crayfish resemble lobsters in flavour, but they are smaller, and the flesh is more delicate. Those which are red under the claws are the best. Wash them well, and boil in salt water for ten minutes, after which they will become a bright red. Drain well, then pile in pyramid form, and garnish with parsley. A pretty dish may be made from them by preparing a clear savoury jelly, and arranging the crayfish in a fancy mould--minus the tails--filling in all spaces with the jelly. =Crayfish, as a Breakfast Relish.=--Remove the tails from a pint of crayfish, put the bodies to simmer gently in a saucepan with an ounce of butter, a teacupful of water, a spoonful of vinegar, grate of nutmeg, and a little salt and pepper. Simmer for ten minutes, thicken with flour, and pour over a slice of toast. Crayfish may also be potted like shrimps. =Dabs.=--These insignificant little fish are caught in the mouths of rivers near the sea. They are nice if fried, but more tasty if wrapped in buttered paper and baked for fifteen minutes. Send to table with sliced lemon. =Dace.=--This fish scarcely repays the trouble of cooking, and is usually only enjoyed by the angler who has caught it. It may be either fried or boiled. A little sharp sauce with lemon juice and mustard are almost necessary accompaniments. =Dory.=--Although by no means a handsome fish, yet the dory has a flavour which makes it excellent eating. It is best boiled, or rather _simmered_, after it has boiled once, twenty minutes for a fair-sized fish. Serve on a napkin, garnished with parsley. Anchovy, shrimp, or caper sauce, are all suitable for serving with boiled dory. =Eels, en Matelote.=--Skin and clean about