Prawn or Shrimp Butter

Ingredients

• twelve Prawns
• half a pint of Shrimps
• an ounce of butter
• a very little salt
• white pepper
• mace if liked

Method

1. 1

   Pick the prawns, saving everything but the heads.

2. 2

   Pour cold water over the shells and meat, then pound them together with butter.

3. 3

   Pass through a sieve, skim off the paste from the water, drain, and mix with more butter and seasoning.

4. 4

   Form into pats and set on ice.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 75. The excerpt below is the record exactly as published.

Prawn or Shrimp Butter. — Take twelve Prawns or half a pint of Shrimps, and pick them, saving everything but the heads. Pour a jug of cold water over the shells and meat, and when quite clean pound meat and shells together in a mortar, using an ounce of butter to assist the pounding. When thoroughly pounded pass the paste through a hair sieve, being careful that no hard particles remain in it. Pass it from the sieve into a bowl of cold water. Skim the paste off the water, drain it, and add it to another ounce of butter with the butter bat, seasoning it with a very little salt, white pepper and mace if liked

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