Tinie to boil the
shrimps, five to seven minutes, according to
size. Probable cost, 2d. to 4d. per pint.
Shrimps, Buttered.— Pick a pint of fresh
shrimps, and put them into a saucepan, with
three-quarters of a pint of good stock and a
spoonful of brown thickening, or, if preferred,
with the same quantity of white sauce. Add a
seasoning of salt, pepper, and i:)0unded mace,
and simmer all gently together till the shi-imps
are hot and tender. Serve on a hot dish, and
garnish with toasted sippets. Time to simmer
the shrimps, three minutes. Probable cost,
shrimps, 2d. to 4d. per pint. Sufficient for three
or four persons.
Shrimps, Buttered {see Prawns or
Shrimps Buttered).
Shrimps (en Coqunios).— Take some co-
quiUes, or small silver shells, or failing these,
some small shallow dishes. Butter them thickly ;
fin them with shrimps which have been cut
up small, and stirred into thick white sauce,
flavoured with shrimp butter. Sprinkle fi-ied
and seasoned bread-crumbs over them, and heat
them in the oven or before the fire. Serve the
coquilles on a hot dish, and garnish with parslej\
Time, a few minutes to heat the preparation.
Shrimps, Forcemeat of [see Forcemeat
of Shrimps).
Shrimps for Flavouring Fish Soups.
— Shrimps pounded to paste and pressed through
a sieve may be added to almost all kinds of fish
soup, and will greatly improve the flavour.
Shrimp butter to answer the same purpose may
be made of the shells of shrimps {see Shrimp
Butter).
Shrimps, Lobsters, and Crabs may
all be prepared the same way. Boil them for
half an houi- over a brisk fire, with a handful of
salt in the water, pepper, vinegar, parsley, bay-
leaves, thyme, and chives. While boiling put a
red-hot poker several times into the water to
give them a fine colour ; when done, let them
remain in the liquor till cold, then take them
out, drain them, and rub them with a little
butter or oil ; break the claws, and split them
thi'ough the back.
Shrimps, Potted. — Shell a quart of
freshly-boUed shrimps. Tlii'ow the shells into
a mortar with a little bruised lobster spawn,
two ounces of butter, a tea-spoonful of anchovy
essence, a pinch of grated nutmeg or poimded
mace, and a pinch of cayenne. Pound it well,
then put the mixture into a jar. Set this in a
pan of boiling water, and stir it over the fire
till it is quite hot. Eub it thi-ough a sieve, mix
the tails of the shrimps with the pulp, and let
all get hot together. Press the mixture into
small pots, and let it get cold. Melt a httle
butter, and as soon as it begins to set, pour it
over the preparation to the thickness of a quarter
of an inch, and keep the jars in a cool place
tUl wanted. If more convenient, the lobster
; spa^Ti may be omitted. Shi-imi^s are generally
I potted in this way, but their delicate flavom- is,
perhaps, better preserved when they are potted
whole. Time to heat the seasoning, about ten
minutes. Probable cost, 2d. to 4d. per jjint.
Shrimps, Potted (another way).— Boil the
shrimps in plenty of salt and water. When
cold, shell them, and season -with white pepper,
salt, and poimded mace and nutmeg. Then
press them into the pots. Place them during
ten minutes in a gentle oven ; let them cool,
and when cold pour over them clarified butter.
Shrimps Potted Whole.— Put a pint
of freshlj'-boilcd and shelled shrimps into a
dish, and sprinkle over them half a tea-spoonful
Page 1795
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
Tinie to boil the shrimps, five to seven minutes, according to size. Probable cost, 2d. to 4d. per pint.
Shrimps, Buttered.— Pick a pint of fresh shrimps, and put them into a saucepan, with three-quarters of a pint of good stock and a spoonful of brown thickening, or, if preferred, with the same quantity of white sauce. Add a seasoning of salt, pepper, and pounded mace, and simmer all gently together till the shrimps are hot and tender. Serve on a hot dish, and garnish with toasted sippets. Time to simmer the shrimps, three minutes. Probable cost, shrimps, 2d. to 4d. per pint. Sufficient for three or four persons.
Shrimps, Buttered {see Prawns or Shrimps Buttered).
Shrimps (en Coquilles).— Take some coquiUes, or small silver shells, or failing these, some small shallow dishes. Butter them thickly ; fin them with shrimps which have been cut up small, and stirred into thick white sauce, flavoured with shrimp butter. Sprinkle fried and seasoned bread-crumbs over them, and heat them in the oven or before the fire. Serve the
coquilles on a hot dish, and garnish with parslej\ Time, a few minutes to heat the preparation.
Shrimps, Forcemeat of [see Forcemeat
of Shrimps).
Shrimps for Flavouring Fish Soups.
— Shrimps pounded to paste and pressed through a sieve may be added to almost all kinds of fish soup, and will greatly improve the flavour. Shrimp butter to answer the same purpose may be made of the shells of shrimps {see Shrimp Butter).
Shrimps, Lobsters, and Crabs may
all be prepared the same way. Boil them for half an houi- over a brisk fire, with a handful of salt in the water, pepper, vinegar, parsley, bayleaves, thyme, and chives. While boiling put a red-hot poker several times into the water to give them a fine colour ; when done, let them remain in the liquor till cold, then take them out, drain them, and rub them with a little butter or oil ; break the claws, and split them through the back.
Shrimps, Potted. — Shell a quart of freshly-boUed shrimps. Throw the shells into a mortar with a little bruised lobster spawn, two ounces of butter, a tea-spoonful of anchovy essence, a pinch of grated nutmeg or poimded mace, and a pinch of cayenne. Pound it well, then put the mixture into a jar. Set this in a pan of boiling water, and stir it over the fire till it is quite hot. Rub it through a sieve, mix the tails of the shrimps with the pulp, and let all get hot together. Press the mixture into small pots, and let it get cold. Melt a httle butter, and as soon as it begins to set, pour it over the preparation to the thickness of a quarter of an inch, and keep the jars in a cool place tUl wanted. If more convenient, the lobster ; spa^Ti may be omitted. Shrimps are generally I potted in this way, but their delicate flavom- is, perhaps, better preserved when they are potted whole. Time to heat the seasoning, about ten minutes. Probable cost, 2d. to 4d. per pint.
Shrimps, Potted (another way).— Boil the shrimps in plenty of salt and water. When cold, shell them, and season -with white pepper, salt, and poimded mace and nutmeg. Then press them into the pots. Place them during ten minutes in a gentle oven ; let them cool, and when cold pour over them clarified butter.
Shrimps Potted Whole.— Put a pint
of freshlj'-boilcd and shelled shrimps into a
dish, and sprinkle over them half a tea-spoonful