slowly^ on both sides, for upwards of an
hour. Served with maitre d^hotel butter
or caper sauce. Shad may be fried after
first trimming into convenient-sized pieces
and dipping each piece in frying batter.
It may also be stuffed and baked accord-
ing to instructions given for salmon trout.
Shrimps. — There are several varieties
of shrimps. The two kinds most com-
monly met with are the brown and the
red shrimps. The brown kind is caught
nearest to the shore in the shallower
pools, and has the strongest flavour. The
red shrimp is generally much smaller
in size and more refined in flavour.
When freshly boiled, shrimps are ex-
cellent as a breakfast relish, but when
stale they are far from wholesome. Allow
a good handful of coarse salt to the quart
of water when boiling ; as soon as they
have attained a nice colour they are done.
Shrimps, Potted. — In potting shrimps,
after they have been well boiled, take care
to pick off both heads and tails and to
twist them dexterously out of the shells.
As a good quantity of shrimps are re-
quired to make a small amount, it is as
well to benefit by an opportunity of
62
TESTED RECIPES.
shrimp sauce being required, and so set
aside the heads and tails to be used for
the latter purpose. After having thoroughly
pounded the bodies of the shrimps in a
mortar, put in a small saltspoonful of salt
and the same of pepper, and one or two
ounces of fresh butter. Pound all well
together, press into small pots, and pour
clarified butter on the surface to exclude
the air.
Shrimp butter✪ Shrimp Butter is made in the same way,
only adding an equal quantity of butter
to the paste. Neither of these will keep
good many days.
Shrimp Forcemeat, for stuffing sea or
fresh-water fish.
Shred some shrimps and add to them
an equal quantity of fresh breadcrumbs.
To a tablespoonful of fresh butter add a
saltspoonful of seasoning, and a beaten
egg✪ Shrimp Forcemeat. Make the shrimps and cmmbs into
a stiff paste with this. Particularly good
as a forcemeat for pike and carp.
Shrimp Patties. — (The same mixture
is used for shrimp vol- au- vent "). Pick
off the heads and tails from freshly-boiled
shrimps, and shell them. Put the shells
into a saucepan, cover them with water,
TESTED RECIPES.
63
and boil gently for a quarter of an hour.
Strain the liquor, then thicken it with a
teaspoonful of arrowroot, add the yolk of
an egg, salt and pepper to taste, a small
nob of butter, stir all together over the
fire ; when it is of the consistency of cream,
put in the bodies of the shrimps to heat
through and draw the saucepan to one
side until required. Make some good
puff paste, line the patty pans, and put a
morsel of soft bread✪ Shrimp Patties in the middle before
putting on the cover. Bake the patties to
a nice brown, then remove the bread, re-
placing it with a spoonful of the mixture,
put on the cover, brush over the surface
and edges with beaten yolk of egg and
water, return the patties to the oven to
heat them through again, then send to
table on a pretty d'oyley. They are very
good also for eating cold. If liked, the top
crust may be omitted, and a few bread-
crumbs be sprinkled over the top of the
mixture. Garnish the dish with curly
parsley and a few large shrimps.
Shrimp Canapees. — A nice entree.
Cut some small rounds from a stale loaf
of bread, fry them in oil or lard to a deli-
cate brown, then cover each with a layer
64
TESTED RECIPES.
✪ Shrimp Canapees
Page 20 · 6 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
slowly^ on both sides, for upwards of an hour. Served with maitre d^hotel butter or caper sauce. Shad may be fried after first trimming into convenient-sized pieces and dipping each piece in frying batter. It may also be stuffed and baked according to instructions given for salmon trout.
Shrimps. — There are several varieties of shrimps. The two kinds most commonly met with are the brown and the red shrimps. The brown kind is caught nearest to the shore in the shallower pools, and has the strongest flavour. The red shrimp is generally much smaller in size and more refined in flavour. When freshly boiled, shrimps are excellent as a breakfast relish, but when stale they are far from wholesome. Allow a good handful of coarse salt to the quart of water when boiling ; as soon as they have attained a nice colour they are done.
Shrimps, Potted. — In potting shrimps, after they have been well boiled, take care to pick off both heads and tails and to twist them dexterously out of the shells. As a good quantity of shrimps are required to make a small amount, it is as well to benefit by an opportunity of
shrimp sauce being required, and so set aside the heads and tails to be used for the latter purpose. After having thoroughly pounded the bodies of the shrimps in a mortar, put in a small saltspoonful of salt and the same of pepper, and one or two ounces of fresh butter. Pound all well together, press into small pots, and pour clarified butter on the surface to exclude the air.
Shrimp butter is made in the same way, only adding an equal quantity of butter to the paste. Neither of these will keep good many days.
Shrimp Forcemeat, for stuffing sea or fresh-water fish.
Shred some shrimps and add to them an equal quantity of fresh breadcrumbs. To a tablespoonful of fresh butter add a saltspoonful of seasoning, and a beaten egg. Make the shrimps and crumbs into a stiff paste with this. Particularly good as a forcemeat for pike and carp.
Shrimp Patties. — (The same mixture is used for shrimp vol- au- vent "). Pick off the heads and tails from freshly-boiled shrimps, and shell them. Put the shells into a saucepan, cover them with water,
and boil gently for a quarter of an hour. Strain the liquor, then thicken it with a teaspoonful of arrowroot, add the yolk of an egg, salt and pepper to taste, a small nob of butter, stir all together over the fire ; when it is of the consistency of cream, put in the bodies of the shrimps to heat through and draw the saucepan to one side until required. Make some good puff paste, line the patty pans, and put a morsel of soft bread in the middle before putting on the cover. Bake the patties to a nice brown, then remove the bread, replacing it with a spoonful of the mixture, put on the cover, brush over the surface and edges with beaten yolk of egg and water, return the patties to the oven to heat them through again, then send to table on a pretty d'oyley. They are very good also for eating cold. If liked, the top crust may be omitted, and a few breadcrumbs be sprinkled over the top of the mixture. Garnish the dish with curly parsley and a few large shrimps.
Shrimp Canapees. — A nice entree. Cut some small rounds from a stale loaf of bread, fry them in oil or lard to a delicate brown, then cover each with a layer
Records on this page
Shrimp ButterShrimp ButterShrimp ForcemeatShrimp PattiesBlack Butter Sauce for SkateShrimp Canapees