Shrimp Farce
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.
shrimp farce (p. 54). Place the fish on a buttered tin, cover with brown crumbs, put over a few pieces of butter. Bake with buttered paper over for fifteen minutes. Garnish with sliced lemon and parsley. Serve with anchovy or melted butter sauce. 54 Shrimp Farce. Mix a quarter of a pint picked shrimps (chopped) with a quarter of a pint white sauce (seasoned). Lobster or oysters can be used instead of shrimps.
Cook this with the app: pantry check, scaling, and the assistant.