Buttered Shrimps

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

two quarts of ſhrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a pint of white wine ↝ Wine, white [Wine]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little white wine ↝ Wine, white [Wine]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
toaſted tippets

Instructions (3)

Stew two quarts of shrimps in a pint of white wine, with nutmeg.
Beat up eight eggs with a little white wine and half a pound of butter, shaking the sauce-pan one way all the time over the fire till they are thick enough.
Lay toasted tippets round a dish, and pour them over it, so serve them up.

Original Text

Buttered Shrimps.
STEW two quarts of ſhrimps in a pint of white wine, with nutmeg, beat up eight eggs with a little white wine and half a pound of butter, ſhaking the ſauce-pan one way all the time over the fire till they are thick enough, lay toaſted tippets round a diſh, and pour them over it, ſo ſerve them up.

Notes

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