Prawn Soup. — IMince finely two onions,
a carrot, and half a dozen of the outer sticks of
a head of celery, and put them into a stewpan
with three ounces of fresh butter, a bay-leaf, a
bunch of parsley, and a sprig of thyme, and let
them steam gently for a quarter of an hour.
Shake the saucepan every now and then to
keep them from burning. Pour over them
three pints of broth or water, and mix this
gradually with fom- ounces of flour mixed
to a smooth paste with a little cold water;
stir the liquid over the fire till it boils, then
draw it back, let it simmer gently for a quarter
of an hour, and strain. Pick out the tails of
fifty pra-mis, and put the bodies and shells into
a stewpan with a little stock and a glassful
of light wine. Let them stew for a quarter
of an hour; then pass the liquid thi-ough a
fine sieve, and mix it with the soup. Season
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■with a little cayenne, and add a tatie-spoon-
ful of mushroom ketchup, a dessert-spoonful of
lemon -juice, and a tea-spoonful of anchovy
sauce✪ Prawn Soup. Put in the picked prawns, let them boil
for five or six minutes, and serve very hot.
Time, an hour and a half. Probable cost,
variable. Sufficient for six or seven pui'sons.
Prawn Soup (another way). — Prepare
two quarts of stock according to the directions
given in the last recipe. Pick the tails from a
hundred freshly-boiled prawns, and put the
shells and bodies into a stewpan with a quarter
of a pint of vinegar, a quarter of a pint of stock,
and a blade of mace. Let them simmer for
twenty minutes. Press the pra'mis tlirough a
sieve, and with them the crumb of a French
roll which has been softened with a little of
the stock. Mix the liquid with the soup, and
add a little lemon-juice and Harvey's sauce,
with a tea-spoonful of anchovy, and a pinch
of cayenne ; boil for five minutes ; add the
shelled prawns, and, when they are quite hot,
serve the soup in a tureen. Time, altogether
about an hour and a halt^ 'Probable cost, un-
certain. Sufficient for eight or nine persons.
Prawns and Shrimps, Choosing of.
— When fresh, prawns have a sweet flavour and
a bright colour, and are firm and stiff. Shrimps
are of the prawn kind, and are to be judged by
the same rules.
Prawns, Boiled. — Put two table-spoon-
fuls of salt into half a gallon of water, and bring
the liquid to the boil. Throw in the pra-\vns, and
let them remain for about eight minutes. They
are done enough when they change colour.
Drain them on a sieve, and let them cool. They
should be served while fresh. Stale prawns
which are not too stale will be improved if they
are thrown for one minute into fast-boiling
water, before they are served. Prawns are best
when they have no spawn under their tails.
Prawns, Buttered. — Pick a pint of
freshly-boiled prawns. Pruise the shells, and
put them into a stewj^an with a breakfast-
cupful of stock, and a little cayenne and grated
nutmeg. Let them simmer for twenty minutes;
strain the liquid, and thicken it with flour
and butter to the consistency of thick cream.
Put in the picked prawns, and heat them
thoroughly. Serve on a hot dish, and garnish
with toasted sippets. Time, three minutes to
heat the prawns. Sufficient for three or four
pcreons.
Prawns, Cold, to Dish.— Place a cup
Page 1363 · 1 recipe record on this page
Presented as published in 1892. 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
Prawn Soup. — IMince finely two onions, a carrot, and half a dozen of the outer sticks of a head of celery, and put them into a stewpan with three ounces of fresh butter, a bay-leaf, a bunch of parsley, and a sprig of thyme, and let them steam gently for a quarter of an hour. Shake the saucepan every now and then to keep them from burning. Pour over them three pints of broth or water, and mix this gradually with four ounces of flour mixed to a smooth paste with a little cold water; stir the liquid over the fire till it boils, then draw it back, let it simmer gently for a quarter of an hour, and strain. Pick out the tails of fifty prawns, and put the bodies and shells into a stewpan with a little stock and a glassful of light wine. Let them stew for a quarter of an hour; then pass the liquid through a fine sieve, and mix it with the soup. Season
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■with a little cayenne, and add a table-spoonful of mushroom ketchup, a dessert-spoonful of lemon -juice, and a tea-spoonful of anchovy sauce. Put in the picked prawns, let them boil for five or six minutes, and serve very hot. Time, an hour and a half. Probable cost, variable. Sufficient for six or seven persons.
Prawn Soup (another way). — Prepare two quarts of stock according to the directions given in the last recipe. Pick the tails from a hundred freshly-boiled prawns, and put the shells and bodies into a stewpan with a quarter of a pint of vinegar, a quarter of a pint of stock, and a blade of mace. Let them simmer for twenty minutes. Press the prawns through a sieve, and with them the crumb of a French roll which has been softened with a little of the stock. Mix the liquid with the soup, and add a little lemon-juice and Harvey's sauce, with a tea-spoonful of anchovy, and a pinch of cayenne ; boil for five minutes ; add the shelled prawns, and, when they are quite hot, serve the soup in a tureen. Time, altogether about an hour and a half. Probable cost, uncertain. Sufficient for eight or nine persons.
Prawns and Shrimps, Choosing of.
— When fresh, prawns have a sweet flavour and a bright colour, and are firm and stiff. Shrimps are of the prawn kind, and are to be judged by the same rules.
Prawns, Boiled. — Put two table-spoonfuls of salt into half a gallon of water, and bring the liquid to the boil. Throw in the prawns, and let them remain for about eight minutes. They are done enough when they change colour. Drain them on a sieve, and let them cool. They should be served while fresh. Stale prawns which are not too stale will be improved if they are thrown for one minute into fast-boiling water, before they are served. Prawns are best when they have no spawn under their tails.
Prawns, Buttered. — Pick a pint of freshly-boiled prawns. Bruise the shells, and put them into a stewpan with a breakfast-cupful of stock, and a little cayenne and grated nutmeg. Let them simmer for twenty minutes; strain the liquid, and thicken it with flour and butter to the consistency of thick cream. Put in the picked prawns, and heat them thoroughly. Serve on a hot dish, and garnish with toasted sippets. Time, three minutes to heat the prawns. Sufficient for three or four persons.
Prawns, Cold, to Dish.— Place a cup
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Prawn Soup