How to eat crayfish
First of all, take a warm slice of toasted bread on your plate. Butter it, and sprinkle chopped dill on it. Later, you will top the toast with the best pieces of crayfish meat.
|Break off the pincers. Take a firm hold of a pincer and snap it off at the first joint. Suck the juice and chew the meat out of the joint.|
|Clip off the tops of pincers with the hole in the crayfish knife. Tear off the smaller half of the pincer and suck to extract the juice in it.|
|Crack the bigger half of the pincer open by the edge with the knife and dig out the meat in it in one piece. Put it on your toast.|
|Use the knife to cut off the head immediately behind the eyes. Put the head on the plate edge to keep 'records'.|
|Take off the carapace (the back plate). Scrape out the "butter" inside the carapace and eat it. Grab a hold with your thumb and index finger of the two bumps at the front end and pull. This will rid the crayfish of its acrid gall bladder.|
|Detach the tail by twisting the thorax (body). Take a hold of the legs, and suck to extract the juice in the thorax. Eat the female crayfish eggs, if any.|
|Cut the tail open by the side. Detach the meat in one piece.|
|Split the tail meat in the middle and remove the dark intestinal tract. Put the meat on the toast, and eat the toast when meat covers the whole slice.|
Rinse your fingers in the finger bowl decorated with black currant leaves and freshened with lemon.