Crayfish or Rock Lobster soup is a great starter for meat dishes. Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.


Photo: tina_manthorpe

Crayfish or crawfish are usually boiled live in a large pot with heavy seasoning such salt, cayenne pepper, lemon, garlic, bay leaves, etc. and other items such as potatoes, corn on the cob, onions, garlic, mushrooms and sausage. There are many differing methods used to season a crawfish boil and an equal number of opinions on which one is correct. They are generally served at a gathering known as a crawfish boil.

Ingredients

• 50 crayfish,
• 1/4 lb. of butter
• 6 anchovies
• the crumb of 1 French roll
• a little lobster-spawn
• seasoning to taste
• 2 quarts of medium stock or fish stock.

1. Shell the crayfish and put the fish between two plates until they are wanted
2. pound the shells in a mortar with the butter and anchovies.
3. when well beaten, add a pint of stock, and simmer for 3/4 of an hour. 
4. Strain it through a hair sieve
5. put the remainder of the stock to it, with the crumb of the rolls
6. give it one boil, and rub it through a tammy, with the lobster-spawn. 
7. Put in the fish, but do not let the soup boil
8. after it has been rubbed through the tammy. 
9. If necessary, add seasoning. 

Breakfast, like any other meal of the day. A good breakfast is necessary to make a good day’s start. Headaches, dizziness, and irritability are consequences of breakfast-less mornings. It needs proper planning. No longer is it planned independently of the other meals. The three meals should be planned as a unit and balanced against the daily body requirement with enough allowance for good health. A light breakfast must necessarily be followed be a substantial meal, while a heavy breakfast must be followed by a light lunch.



If both breakfast and lunch are light, then a heavy dinner is needed. Like all meals, breakfast must be planned to include food nutrients not provided for or inadequately found in the two other meals to complete the essential body requirements for the day. Too often, skimpy breakfasts are blamed in lack of time. Considering that one-fourth to one-third of the day’s requirements is served at breakfast, the need for planning ahead is doubly justified. Breakfast mean to break the fast of several hours.

The factors affecting the nature of the breakfast menu will depend upon age, sex, weight, health, and kind of activities of the individual family members. Other factors to consider are the amount of time allotted for its preparation by one or several family members, or by a hired helper and how light, moderate, or heavy other meals are intended to be. Family custom may have to contend with all of these, although strictly speaking, this must not prevail upon the more important factors. Breakfast should always include a raw fruit because this contains more vitamins and minerals than cooked ones.

Fresh ripe fruits have a rich mellow aroma that can stimulate even the most delicate appetite. It should be taken as the first course of the meal for the same reason. Fresh eggs are good breakfast food because they are rich in complete protein, fat, iron, calcium, phosphorus, vitamins A & B, and niacin. They are also easy to prepare and digest.



They can be fried, poached, soft-cooked, hard-cooked, scrambled, or prepared as an omelet. Rice and other cereals are the main fuel contributors in breakfast. Rice is cooked plain or sautéed in small amount of fat and garlic. Corn broiled and buttered is a practical American way that can be adopted anywhere where corn is available. Milk is the almost complete food and is welcome at any meal. At breakfast, milk is popular as a beverage or taken with coffee, chocolate, oatmeal, and other cereals.

Milk should be bought from sanitary and reliable sources. Fresh milk is safer if pasteurized before serving. Rolls with butter and jam, jelly, or marmalade are suitable for heavy breakfast, too, especially if taken with a heavy protein dish and chocolate.

Breakfast breads may be in the form of rolls, biscuits, buns, waffles, loaf-bread, or hot cakes. Breads can be toasted and served with butter or fruit jam like strawberry. Waffles, hotcakes, and French toast are good for heavy and substantial breakfast.