craw-fish) leaving the saucepan on the fire
After the water boils for a while, remove the lobster (or crab, or
craw-fish) leaving the saucepan on the fire. Put half of the crabs
aside, and grind the rest. Rub the ground meat through the sieve and put
it back on the fire. In another saucepan melt some butter and put into
it little by little the rice that has been washed and dried. Stir and
add the broth from the first saucepan. When the rice is almost cooked
add the craw-fish that you have put aside, or rather its meat extracted
from the shells, take from the fire and pour over it the fish mixture,
adding some grated cheese.

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