(Recipe #92, page 145)
An expert has recommended the following method of preparation as the best: The crayfish must be alive. First clean them carefully in cold water using a hand brush. Melt a small piece of butter in a kettle of boiling water, add a little vinegar, a bunch of parsley and tarragon, ground pepper, and salt.
When the water is boiling vigorously, drop the crayfish in and stir several times. When they turn red (10–15 minutes), take them off the stove, pile them on a napkin in a pyramid, and garnish them with parsley.
Translated by David Green.
Editor’s note: The German word could mean crabs or crayfish. No distinction between the two in the 19th century.