PRAWN OR SHRIMP BUTTER

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a dozen prawns, or half a pint of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little powdered mace ↝ Spices, mace, ground [Spices and Herbs]
cold fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Buy a dozen prawns, or half a pint of shrimps; pick them, saving everything but the heads.
First pound the meat to a paste in your mortar, mixing a little butter with it to assist the operation.
In a similar manner pound the shells with butter, and pass the purée through the sieve.
Pass the pounded meat also, and then mix the two together.
Now melt an ounce of butter in a saucepan over a low fire, mix your pounded prawn meat in it, and as soon as it appears to have absorbed the butter (having been well stirred during the process and flavoured with a very little powdered mace) take it out, let it get cold, and mix it with cold fresh butter in the proportion of about half and half.
The pounding and passing through the sieve must be thorough; there should be no granulated particles of prawn meat in the butter.

Original Text

PRAWN OR SHRIMP BUTTER, a very nice composition, should be made in this way :—Buy a dozen prawns, or half a pint of shrimps; pick them, saving everything but the heads. First pound the meat to a paste in your mortar, mixing a little butter with it to assist the operation. In a similar manner pound the shells with butter, and pass the purée through the sieve. Pass the pounded meat also, and then mix the two together. Now melt an ounce of butter in a saucepan over a low fire, mix your pounded prawn meat in it, and as soon as it appears to have absorbed the butter (having been well stirred during the process and flavoured with a very little powdered mace) take it out, let it get cold, and mix it with cold fresh butter in the proportion of about half and half. The pounding and passing through the sieve must be thorough; there should be no granulated particles of prawn meat in the butter.

Notes

—