CRAWDADS (or crayfish to some folks)

• 2-3 quarts water
• Juice from 1 lemon (about 1/4 cup)
  
• 1/2 cup onion, chopped
  
• 1 stalk celery with leaves, chopped
  
• 1 clove garlic, chopped


2-3 dozen crawdads, gathered from nearby stream, UPSTREAM from where men have bathed, relieved themselves, or exercised the horses. Chop or twist off upper body of crawdad and throw them to company dog,  as only the tail has enough meat to be worth eating.
Combine everything except crawdads in pot over fire and heat to boiling. Add crawdads and heat till it boils again, then back off from fire and cook until meat is opaque (white) all the way through. Remove and eat at once or put in cold water to eat later; if left in hot water they will get overdone and tough.

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