To stew Prawns, Shrimps, or Crawfish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the stew
For the toast
Substitution for wine
Garnish
Instructions (13)
  1. Pick out the tails of the prawns, shrimps, or crawfish and lay them by (about two quarts).
  2. Take the bodies, bruise them, and put them into a pint of white wine with a blade of mace.
  3. Let them stew for a quarter of an hour, stirring them together.
  4. Strain the liquor and wash out the sauce-pan.
  5. Put the strained liquor and the tails back into the sauce-pan.
  6. Grate a small nutmeg in, add a little salt, and a quarter of a pound of butter rolled in flour.
  7. Shake it all together.
  8. Cut a pretty thin toast round a quarter of a peck loaf, toast it brown on both sides, and cut it into six pieces.
  9. Lay the toast pieces close together in the bottom of your dish.
  10. Pour your fish and sauce over the toast.
  11. Serve it to table hot.
  12. If it be crawfish or prawns, garnish your dish with some of the biggest claws, laid thick round.
  13. If using water instead of wine, add a spoonful of vinegar.
Original Text
To stew Prawns, Shrimps, or Crawfish. PICK out the tails, lay them by about two quarts, take the bo- dies, give them a bruise, and put them into a pint of white wine, with a blade of mace. Let them stew a quarter of an hour, stir them together, and strain them; wash out the sauce-pan, put to it the strained liquor, and tails; grate a small nutmeg in, add a little salt, and a quarter of a pound of butter rolled in flour; shake it all together, cut a pretty thin toast round a quarter of a peck loaf, toast it brown on both sides, cut it into six pieces, lay it close to- gether in the bottom of your dish, and pour your fish and sauce over it. Serve it to table hot. If it be crawfish or prawns, garnish your dish with some of the biggest claws, laid thick round. Water will do in the room of wine, only add a spoonful of vinegar.
Notes
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