Creamed Shrimps

Ingredients

• 2 tablespoonfuls of butter
• 1 tablespoonful of flour
• 1 pint of milk
• 1 can of shrimps
• salt and paprika

Method

1. 1

   Cook butter and flour, add milk until smooth, then add shrimps, season, and simmer until heated through.

As published

This recipe was extracted from Delicate dishes (1896), page 39. The excerpt below is the record exactly as published.

tablespoonful of flour; stir till it thickens, then add i cup of cream, season with salt and pepper to taste. Add the oysters drained and cook till the oysters are plump. Serve on hot toast. Miss Kate S. Benton. VENISON IN A CHAFING DISH. One coffee cup of claret; when hot add i dessert- spoonful of butter, i coffee cup of sherry, i tablespoon- ful of currant jelly, i dessertspoonful of Worcestershire sauce, a shake of red pepper. When the sauce comes to a boil put in the venison cut in strips five or six inches long, not more than two pieces at a time, and cook for about one minute. Mrs. Eberman. CREAMED OYSTERS. Mix well together i tablespoonful of butter, 3 teaspoonfuls of flour, put in a chafing dish, add a little milk or cream and salt to taste and stir constantly till CHAFING DISH. 109 thoroughly cooked. As it thickens add more milk till a proper consistency is attained. Put in i pint of oys- ters and cook till their edges curl. Serve on toast. This cream is also used for Lobster Newburg. Mrs. Isaac Bennett. OYSTER PAN ROAST. Melt 1 tablespoonful of butter, and as it creams add i dozen large oysters, Y^ pint oyster liquor, salt and pepper. Cover and cook about 2 minutes. Put 6 of the oysters on a thin slice of toast on a hot plate, with sufficient liquid to moisten the toast, and serve. Mrs. C. H. Bixby. PANNED OYSTERS. Put into a chafing dish a heaping tablespoonful of butter and i of flour. Stir well, then add ^ cup oyster liquor, season, and when very hot add the oysters and cook a very few minutes. Serve on hot buttered toast. Miss Kate S. Benton. Heat in the chafing dish 2 tablespoonfuls of butter, 5^ teaspoonful of salt, i teaspoonful of lemon juice and i of currant jelly. Add to this, slices of cold lamb or mutton and serve hot. If curry is liked add it to taste and serve with boiled rice. POTATOES RECHAUFFE. Slice 6 cold boiled potatoes, put them in the chafing dish with i tablespoonful of butter and y^. pint cream; WALEUTINr^ VALENTINE & COMPflNy VMr n ISHLO Coach and Car Varnisbes and Colors 110 CHAFING DISH. simmer 5 minutes and stir in i teaspoonful of lemon juice, pepper, salt and the beaten yolks of 2 eggs. Let it sim- mer and serve hot. Mrs. W. H. Wells. HAM A LA ESPAGNOLE. Put I tablespoonful of butter in the dish and when melted, a thick slice of ham. Brown well and remove, mix with the fat in the dish 2 tablespoonfuls of very fine bread crumbs, ^/^ gill good cider, pepper and a little chopped parsley. Put back the ham, serve when hot. Mrs. Atkinson. CREAMED SHRIMPS. Cook together 2 tablespoonfuls of butter and i of flour with I pint of milk until smooth. Add i can of shrimps, salt and paprika

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