SC - Crawfish Recipe Request

[Valoise Armstrong]

Here's one from Das Kochbuch der Sabina Welserin (c. 1553, Augsburg)

48   To prepare crayfish

        Boil the crayfish well, remove the back and front shells and pound
them in a mortar. Take then a toasted Semmel [similar to a hard roll] and
put pea broth on it and strain it through a clean cloth or a fine-meshed
colander, and a little good wine. Salt it and temper it with good spices,
saffron, cinnamon, ginger and sugar. Take fat, stir flour into it and pour
the strained crayfish thereon and let it boil. After that sprinkle sugar
upon it. This is a good lordly dish.


Valoise


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