Crayfish Sauce.—Leave two dozen live crayfish under a running tap for five or six hours to remove the sand; drain them, and dry on a cloth. Put in a stewpan two ounces of butter, half a carrot, one good sized onion, a strip or two of celery, and half a leek, all cut up into small pieces, twenty-four crushed black and white peppercorns, half a blade of mace, and a good bunch of herbs (thyme, parsley, and bayleaf). Lay the crayfish on this, cover the pan down, put it on a quick fire, and let it fry for fifteen minutes, constantly shaking the pan; then add half a pint of white wine, and a pint of good well-flavoured fish stock. Cook together for twenty-five or thirty minutes, boiling very gently. Put two ounces of butter in a pan and fry with two ounces of flour; strain the liquor