Stuffed Crayfish

Already during the Renaissance Romans were eating a good deal of shellfish, including oysters and the crayfish that came from the water-threaded region along the Po and Piave rivers.

Boil them [the crayfish] in a little water and vinegar, with as much water as vinegar and plenty of salt, and since the crayfish add liquid do not put too much of this mixture, and boil them hard until the scum rises. And to know when they are cooked note when this scum has boiled two or three times ove