Recipe - Keitetyt Ravut (Dill-Flavored Crayfish)

3 qt Cold water
One fourth cup Salt
3 tablespoon Dill seed
3 lg Bunches Dill; fresh
30 Crayfish; freshwater, live

GARNISH
1 bn Dill
Toasted white bread

"Scandinadian crayfish are small about 3 inches in length and are
similar to the freshwater crayfish of the Midwestern, Southern and Western
United States. The Finns are extremely fond of these delicate shellfish and
easily eat 10 to 20 apiece usually accompanied by chilled vodka." In a
68 quart kettle, combine the water, salt, dill seed and 2 of the bunches
of fresh dill ties with a string. Bring to a boil over high heat and boil
briskly, uncovered for 10 minutes. Meanwhile, wash the crayfish carefully
under cold running water. Drop them, a few at a time, into the rapidly
boiling water. When all of the crayfish have been added, cover the kettle
tightly and boil about 6 or 7 minutes. Line a 23 quart bowl with the
sprigs of the third bunch of fresh dill. Remove the crayfish from the
kettle with a slotted spoon and arrange them in the bowl over the dill
sprigs. Strain the stock over the crayfish through a fine sieve and let
them rest in the liquid until they have reached room temperature. Then
cover the bowl loosely with plastic wrap and refrigerate for at least 12
hours; they may marinate as long as 2 days if you wish. To serve, drain the
crayfish of their liquid, pile them high on a platter and garnish with
fresh dill. Although they can be served cold, the crayfish are at their
best if they are allowed to reach room temperature. Serve with toast.