Prawns, Stewed

Ingredients

• a pint of freshly-boiled prawns
• a pint of white wine
• a dessert-spoonful of vinegar
• half a blade of mace
• a tea-spoonful of flour
• a slice of the crumb of bread

Method

1. 1

   Pick tails from prawns and bruise shells.

2. 2

   Simmer shells with wine, water, vinegar, and mace for 30 minutes.

3. 3

   Strain, thicken with flour and butter, and boil until thick.

4. 4

   Add prawns to heat.

5. 5

   Toast bread, cut into strips, and serve prawns over it, garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1365. The excerpt below is the record exactly as published.

Prawns, Stewed. — Pick the tails from a pint of freshly-boiled prawns. Bruise the shells, and put them with the heads into a saucepan with a pint of white wine and water, then add a dessert- spoonful of vinegar, half a blade of mace, and a little cayenne. Let them simmer gently for half an hour. (Strain the liquid, put it back into the saucepan, thicken with a tea-spoonful of flour mixed smoothly with a little butter, and boil till it is of the consistency of thick cream. Put in the tails of the prawns, and let them get quite hot. Toast a slice of the crumb of bread

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