Buttered Shrimps

Ingredients

• an ounce of butter
• an ounce of flour
• half a pint of stock
• a round of bread
• to taste

Method

1. 1

   Melt the butter in a saucepan, mix the flour smoothly with it.

2. 2

   Gradually add the stock, stirring until thickened.

3. 3

   Add the shrimps and simmer for a minute.

4. 4

   Toast the bread, butter it, pour the shrimp mixture on top, and serve hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 212. The excerpt below is the record exactly as published.

Buttered Shrimps. — Melt an ounce of butter in a saucepan, and mix an ounce of flour sihoothly with it. Add gradually half a pint of stock, and stir the sauce till it thickens. Put in the shrimps, and let them simmer for a minute or two, but not boil. Toast a round of bread, and butter it well, pour the preparation upon it, and serve very hot. If liked, milk or cream can be used instead of stock. Luncheon. — Stuffed Tomatoes. — Make a savoury forcemeat by mixing together a slice of the corned beef, finely minced, and an ounce of lean ham, half a shallot chopped small, a table-spoonful of chopped parsley, two table-spoonfuls of bread-crumbs, two or three mushrooms, if they are to be had, and a little butter. Bind the forcemeat together with the yolk of an egg. Take a slice from the stalk end of the tomatoes ; scoop out the seeds without breaking the fruit, and fill the vacant place with the mince. Shake brown bread-raspings (January 2nd) on the top, put the tomatoes, side by side, in a greased baking-tin, invert a dish over them to cover them, and bake in a brisk oven for about a quarter of an hour till they are cooked. If liked, a little brown gravy may be served round the tomatoes, but they are very good without. Toad-in-the- llole (January 15th). Use the buttock steak for this dish. Dinner.— Halibut Cutlets (June 23rd) ; Mutton served yester¬ day. If hot meat is preferred, see Index. In hot weather cold meat and salad often proves very acceptable. Salad (March 13th) ; Cucumber (May 19th) ; New Potatoes (April 12th) ; Newmarket Pudding (June 2nd) ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Turn the tongue in the brine. 2. Make a Semolina Mould for luncheon to-morrow. Mix two table-spoonfuls of semolina with cold milk, and add more milk to make the quantity up to one pint. Put the mixture into a saucepan, stir it without ceasing for ten minutes, and then draw it back and let it simmer for an hour, stirring it occasionally. Sweeten it to taste

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