Fricassee of Shrimps

Ingredients

• Put a large spoonful of lard or butter
• add a heaping spoonful of sifted flour
• Put in a quart of shelled raw shrimps
• add three cloves
• salt
• red and black pepper to taste
• a little Worcestershire sauce
• half a can of stewed tomatos

Method

1. 1

   Put a large spoonful of lard or butter in a saucepan, add a heaping spoonful of sifted flour; stir until a golden brown color, then add a little finely chopped onion, stirring constantly until the onion is thoroughly wilted.

2. 2

   Put in a quart of shelled raw shrimps; continue to stir until the shrimps become of a pale pink color; then add three cloves, salt, red and black pepper to taste; also a little Worcestershire sauce, and half a can of stewed tomatoes which have been passed through a sieve.

3. 3

   Let all this boil over a slow fire until ready to serve.

4. 4

   Lastly, add a small glass of sherry.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 26. The excerpt below is the record exactly as published.

FRICASSEE OF SHRIMPS. Put a large spoonful of lard or butter in a saucepan, add a heaping spoonful of sifted flour; stir until a golden brown color, then add a little finely chopped onion, stirring constantly until the onion is thoroughly wilted. Put in a quart of shelled raw shrimps ; continue to stir until the shrimps become of a pale pink color ; then add three cloves, salt, red and black pep- per to taste; also a little Worcestershire sauce, and half a can of stewed tomatos

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