Oriental Stewed Prawns

Ingredients

• 3 dozen prawns
• 1 chopped onion
• 1 teaspoonful of curry-powder
• 1 pint of stock
• salt
• pepper

Method

1. 1

   Clean and pick prawns.

2. 2

   Heat dripping in a large saucepan; add prawns, chopped onion, salt, pepper, and curry powder.

3. 3

   Add stock and let simmer for half an hour until tender.

4. 4

   Serve on a border of boiled rice; garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

Oriental Stewed Prawns. Clean and pick 3 dozen prawns. Heat February some dripping in a Urge saucepan ; add the prawns, i chopped onion, salt, pepper and i teaspoonful of curry-powder. Add i pint of slock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley. i6. — Swiss Steak. Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let sim- mer half an hour. Serve hot on a platto: with mashed potatoes. 17. — Berlin Herring Salad. Soak the herring over night ; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, i teaspoonful of sugar mixed with ^ cup of vinegar and a little lemon-juice, salt and pepper. Pour Febmsiy the sauce over the salad and garnish with olives and sliced lemon. i8. — German Lentil Soup. To I gallon of soup stock, add r quart of lentils. Let boil until lentib ace soft, with I sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. 19. — French Spiced Venison. Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add i Onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly. 30. — Spanish Mushrooms. Drain i can of mushrooms and heat 3 tablespoonfuls of butter. Add 6 shallots and I clove t£ garlic chopped fine, some Febmary pBiBley and thyme aad the mnshrooms. Let all Try a few minutes; then add the mushroom liquor and a tablespoonfuls of white wine, salt and pepper to taste. Let simmer live minutes and serve hot on slices of toast. 31, — Vienna Noodle Puddii^. Boil some fine noodles in salted wata' for ten minutes; let drain. Beat the yolks of 5 eggs with i cup of pulverized sugar and mix with the noodles. Add ^ cup of raisins, ^ cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a weil-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. 32.— Dutch Sweet Potato Pu£F. Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, i cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sngar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a Fthma3j well-bnt ered baking-dish and bake. Serve hot. 33. — Spaghetti (Italian). Boil % pound of spaghetti UDtil tender. Drain. Heat i tablespoonful of butter, stir in yi pound of grated cheese, salt and pepper. Then add 1 cup of milk ; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot. 24. — Russian Beet Soup. Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of i lemon, some cinnamon and nutmeg ; let boil fifteen minutes. Then add i glass of red wine, mixed with a tcaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. — Boulettes. Chop and mince 1 pound of round steak, I onion and 2 sprigs of parsley. Add i tablespoonful of lemon-juice, 3 tablespoon- fuls of melted butter. Season highly with Fdffoaty salt, black pepper and a pinch of cayenne. Mix with I egg and form into bails ; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. 3& — Baden Stewed L.entils. Boil 1 quart of leotib until tender; then heat 3 tablespoonfuls of butter. Add t chopped onion

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