Shrimp Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the sauce base
For thickening
Instructions (7)
  1. Skin a pint of cooked shrimps and put the heads and skins in a stewpan.
  2. Cover the heads and skins with a pint of fish stock or water.
  3. Add one bayleaf, little thyme, parsley, a few peppercorns, and one onion peeled and sliced.
  4. Boil all together for twenty minutes.
  5. Strain the mixture.
  6. Melt one and a half ounces of butter in a stewpan.
  7. Mix in one and a half [units of flour assumed] with the melted butter.
Original Text
Shrimp Sauce.—Skin a pint of cooked shrimps and put the heads and skins in a stewpan, cover them with a pint of fish stock or water, add one bayleaf, little thyme, and parsley, a few peppercorns, one onion peeled and sliced, and boil all together for twenty minutes, then strain: melt one and a half ounces of butter in a stewpan, mix in one and a half
Notes
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