Recipe - Boiled Crawfish (Spiney L

4 ga WATER; BOILING
50 pound
16 teaspoon SALT TABLE 5LB

1. DROP FROZEN TAILS IN BOILING SALT WATER TO COVER (ALLOW 1 1/3 TBSP SALT
PER GAL WATER). RETURN WATER TO A BOIL; SIMMER 15 MINTUES OR UNTIL THE
TAILS
TURN A BRILLIANT RED OR BRIGHT ORANGE. DRAIN.

2. SLIT UNDERSIDE OF TAIL LENGTHWISE; REMOVE MEMBRANE. SERVE WITH DRAWN
BUTTER OR MARGARINE (APPROXIMATELY 3 TBSP) AND LEMON WEDGES. GARNISH WITH
PARSLEY.

Recipe Number: L12701

SERVING SIZE: 1 8 OZ TAI

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.