Esgaloped Shrimps

Ingredients

• One and one-half pints of shelled shrimps
• one pint of boiling water
• one-half pint grated bread crumbs
• one teaspoonful of Bovril
• two tablespoonfuls of flour
• three tablespoonfuls of butter
• one generous teaspoonful of salt
• one-eighth teaspoonful of cayenne
• one teaspoonful of mustard
• one teaspoonful of lemon juice

Method

1. 1

   Dissolve the Bovril in boiling water.

2. 2

   Cream the butter, then add flour and mustard, beating until light.

3. 3

   Gradually pour in the hot liquid, stirring until it boils.

4. 4

   Add lemon juice and half the salt and pepper.

5. 5

   Cook for six minutes, then stir in the seasoned shrimps.

6. 6

   Transfer to a shallow dish, cover with bread crumbs, dot with butter, and bake for twenty minutes in a hot oven.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 13. The excerpt below is the record exactly as published.

ESGALOPED SHRIMPS. One and one-half pints of shelled shrimps, one pint of boil- ing water, one-half pint grated bread crumbs, one teaspoonful ol Bovril, two tablespoonfuls of flour, three tablespoonfuls of butter, one generous teaspoonful of salt, one-eighth teaspoonful of cayenne, one teaspoonful of mustard, one teaspoonful of lemon juice

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