The 1901 Cookbook Archive
No. 1330 — French-Style Boiled Crayfish
English historical translation of Molokhovets recipe No. 1330 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse thirty or sixty crayfish in lukewarm water and drain.
In a little salted water boil sliced onion, a handful of parsley, a bunch of dill, five to ten allspice berries and finely diced roots.
Add the crayfish and one glass of red wine. Boil covered over high heat for another five minutes, shaking the pan.
When the shells have turned red, the original regards them as cooked. Remove onion and herbs, pile the crayfish on a clean napkin on a platter and garnish with parsley.
Historical editorial note: Shell colour alone is not sufficient to establish safe cooking; the source describes historical preparation.
Original source: Read Russian recipe No. 1330. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.