Shrimp Sauce
From Soyer's standard cookery, 1912
Serves 4
If no essence of shrimps, anchovy sauce may be used as a substitute.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 72. The excerpt below is the record exactly as published.
Shrimp Sauce. Make the same quantity of melted butter as before, to which add three tablespoonfuls of essence of shrimps but omitting the salt; add half a pint of picked shrimps
Cook this with the app: pantry check, scaling, and the assistant.