Potted Prawns
From Culinary jottings, 1885
Great for sandwiches or with cheese.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 249. The excerpt below is the record exactly as published.
Potted prawns. Potted prawns, home-made, ought to be oftener seen at Madras, than they are. Whether eaten with cheese, spread on toast, or at office in the form of a sandwich, this preparation is most acceptable. Select some nice sized prawns, boil them, pick out very carefully all the grit, and that black line which runs straight down the back and underneath every prawn : wash them afterwards in cold water, and pour a lot of water over them as they lie on the top of your sieve. When satisfied that you have thoroughly cleaned them, dry them, and toss them in a little melted butter in a frying-pan until they have absorbed the butter ; next pass through the mincing machine ; pound them thoroughly in the mortar, and lastly press them through the wire sieve. Season the paste so obtained with salt, white and red pepper, a few drops of anchovy sauce, a little pounded mace, and work the whole together with some nice freshly made butter
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Cook this with the app: pantry check, scaling, and the assistant.