Boil the creef, mince in the sausage machine, adding all the red meat. For one pound of minced creef, two blades of mace, one teaspoon black pepper, half a teaspoonful of salt, some cayenne, three ounces butter, one ounce sheep tail fat. Mix the spices with the crawfish; work all well together. Bake the whole in a pie-dish in a moderate oven until nearly brown. To be eaten cold.