Shrimp Sauce
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
\ pint melted butter, put in the oysters, and simmer gently for 3 minutes. Parsley and Butter. — To 1 pint melted butter add 2 tablespoon- fuls of parsley, chopped very fine. Boil parsley for 5 minutes previously. Some prefer not to boil the parsley. Shrimp Sauce. — Into J pint melted butter put \ pint picked shrimps, add cayenne to taste, and simmer for 2 minutes. A dash of lemon-juice or anchovy sauce may be added
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