Asparagus with Shrimps

Ingredients

• twenty-five asparagus of middle size
• half a pint of water
• a pint of boiled shrimps
• an ounce of flour
• a teaspoonful of pounded sugar
• a little salt
• if liked, grated nutmeg
• a little butter

Method

1. 1

   Scrape and cut asparagus into pieces, boil in water with salt until tender, then drain.

2. 2

   Pound shrimp shells with butter, brown, and add hot water or bouillon.

3. 3

   After boiling, strain and mix with flour and butter.

4. 4

   Add shrimp, asparagus, sugar, salt, and nutmeg, boil again.

5. 5

   Serve on toasted bread or with fish roulettes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1794. The excerpt below is the record exactly as published.

twenty-five asparagus of middle size, cut them into ijieccs about an inch long, boil them in half a pint of water and a little salt. When tender, drain them. Pick a pint of boiled shrimps, pound the shells with a little butter, set it on the fire to brown ; by degrees pour over it half a pint of hot water or thin bouillon, and lastly, the water in which the SHB (870) SHR have been boiled. When it has boiled rather less than half an hour, strain it ; set it on the fire again Vidth an ounce of floui- mixed in a httle butter, and thinned with some of the warm liquor ; when smooth, add it to the sauce ; let it boil, and then put in the picked shrimps and asparagus, together -with a tea- spoonful of pounded sugar, a little salt, and, if liked, grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.