BUTTERED PRAWNS OR SHRIMPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 3 min Total: 3 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Pick the prawns or shrimps, and put them in a stewpan with the stock.
  2. Add a thickening of butter and flour.
  3. Season, and simmer gently for 3 minutes.
  4. Serve on a dish garnished with fried bread or toasted sippets.
  5. Cream sauce may be substituted for the gravy.
Original Text
BUTTERED PRAWNS OR SHRIMPS. 313. INGREDIENTS.—1 pint of picked prawns or shrimps, 3/4 pint of stock No. 104, thickening of butter and flour; salt, cayenne, and nutmeg to taste. Mode.—Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy. Time.—3 minutes. Average cost for this quantity, 1s. 4d. [Illustration: THE SHRIMP.] THE SHRIMP.—This shell-fish is smaller than the prawn, and is greatly relished in London as a delicacy. It inhabits most of the sandy shores of Europe, and the Isle of Wight is especially famous for them.
Notes
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