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At first, for want of salt, he was unable to relish his food, which consisted of goats' flesh and crawfish, but in time he took to seasoning it with pimento fruit, which is not unlike the black pepper of Jamaica. At first the rats plagued him very much, growing so bold as to gnaw his feet and clothes while he slept.
Skim them clean, and put in whole pepper, mace, ginger, parsley, or onion, a little thyme, and three cloves, and boil the whole to a mash. Pick fifty crawfish, or a hundred prawns; pound the shells, and a small roll. But first boil them with a little water, vinegar, salt, and herbs. Put this liquor over the shells in a sieve, and then pour the soup, clear from the sediment.
"I do not want your riches," answered Niezguinek, "but in exchange for your freedom give me the diamond key which belongs to the silver ship with the golden masts, for in that vessel dwells Princess Sudolisu." The King of the Crawfish whistled, upon which myriads of his subjects appeared.
These are known as calamai or calamaretti, and if one has the courage to take the shuddering first step that counts they will be found to be very good. But they fail to look nice. Better still are scampi, a kind of small crawfish, rather like tenderer and sweeter langouste. A popular large fish is the bronzino, and great steaks of tunny are always in demand too.
Mince or cut into small dice a carrot, an onion, one head of celery and a few parsley roots, and to these add a bay leaf, a sprig of thyme, a little minionette pepper and two ounces of butter. Put these ingredients into a stewpan and fry them ten minutes, then throw in the crawfish and pour on them half a bottle of French white wine.
Which Julius Caesar, with that Red Dog whiskey they was soaked in, would have shore given 'em some mighty heenous visions. Fact is, Crawfish told Jack Moore later he never takes Julius Caesar nowhere before.
There are the little shrimps and the big hump-backed fellows, or prawns; there are the 'crangons' or squillae; and the big lobsters and the crawfish or 'langoustes', their spiny cousins.
Joe and I discussed existence at a waterhole down the creek next afternoon, over a billy of crawfish which we had boiled and a piece of gritty damper, and decided to retire beyond the settled districts some five hundred miles or so to a place that Joe said he knew of, where there were lagoons and billabongs ten miles wide, alive with ducks and fish, and black cockatoos and kangaroos and wombats, that only waited to be knocked over with a stick.
When everything was ready, the gallows hung in the middle of the room, the loop made, and when the duke had cast a glance upon the plate of crawfish, in order to select the finest specimen among them, he looked around for his piece of glass; it had disappeared. "Who has taken my piece of glass?" asked the duke, frowning. Grimaud made a sign to denote that he had done so. "What! thou again!
The full flavor of the crawfish is best obtained in a bisque, and the best recipe for this is by the famous chef Francatelli, who boasts having been the head of the cuisine of Queen Victoria. His recipe is long, and its preparation requires much patience, but the result is such a gastronomic marvel that one never regrets the time spent in its accomplishment.
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