Shrimp Sauce for Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For boiling shrimp
For the sauce
For alternative flavor (optional)
For lobster sauce variation
Instructions (11)
  1. Boil live shrimps in salt and water for three minutes.
  2. Pick, wash, and drain the shrimps dry.
  3. Add fresh butter, water, anchovie liquor, lemon juice, cayenne pepper, and flour and water to make it of a sufficient thickness.
  4. Put the ingredients over a fire.
  5. When it boils, skim it.
  6. Let the shrimps simmer for five minutes.
Alternative method for better flavor
  1. When the shrimps are picked, wash the shells and drain them dry.
  2. Put them into a stewpan and add a little water.
  3. Boil them for ten minutes.
  4. Strain the liquor to the butter (as above) instead of the water.
Lobster sauce variation
  1. The bodies of lobsters, also, when picked, may be done in like manner for lobster sauce.
Original Text
Shrimp Sauce for Fish. Boil live shrimps in salt and water for three minutes, then pick, wash, and drain them dry; after which add fresh butter, water, anchovie liquor, lemon juice, cayenne pepper, and flour and water to make it of a sufficient thickness. Put the ingredients over a fire, and when it boils skim it, and let the shrimps simmer for five minutes. Or it may be made thus:—When the shrimps are picked, wash the shells, drain them dry, put them into a stewpan, add a little water, and boil them ten minutes; then strain the liquor to the butter (as above) instead of the water, which will make it of a better flavour. The bodies of lobsters, also, when picked, may be done in like manner for lobster sauce.
Notes
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