Shrimp Sauce (No. 283)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Optional additions for stewed shells
Instructions (5)
  1. Shell a pint of shrimps.
  2. Pick them clean.
  3. Wash them.
  4. Put them into half a pint of good melted butter.
Observation Notes
  1. Some stew the heads and shells of the shrimps (with or without a blade of bruised mace) for a quarter of an hour, and strain off the liquor to melt the butter with, and add a little lemon-juice, Cayenne, and essence of anchovy, or soy, cavice, &c.; but the flavour of the shrimp is so delicate, that it will be overcome by any such additions.
Original Text
Shrimp Sauce.—(No. 283.) Shell a pint of shrimps; pick them clean, wash them, and put them into half a pint of good melted butter. A pint of unshelled shrimps is about enough for four persons. Obs.—Some stew the heads and shells of the shrimps, (with or without a blade of bruised mace,) for a quarter of an hour, and strain off the liquor to melt the butter with, and add a little lemon-juice, Cayenne, and essence of anchovy, or soy, cavice, &c.; but the flavour of the shrimp is so delicate, that it will be overcome by any such additions. Mem.—If your shrimps are not quite fresh, they will eat tough and thready, as other stale fish do. See Obs. to No. 140. [236]
Notes
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