Shrimps, to pot

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Another way
Instructions (7)
  1. Pick the finest shrimps you can procure; season them with a little mace beaten fine, and pepper and salt to your taste.
  2. Add a little cold butter.
  3. Pound all together in a mortar till it becomes a paste.
  4. Put it into small pots, and pour over it clarified butter.
Another way
  1. To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about.
  2. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.
  3. Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold.
Original Text
Shrimps, to pot. Pick the finest shrimps you can procure; season them with a little mace beaten fine, and pepper and salt to your taste. Add a little cold butter. Pound all together in a mortar till it becomes a paste. Put it into small pots, and pour over it clarified butter. Another way. To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.—Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold.
Notes
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