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Shrimp Sauce

Name: Shrimp Sauce
Yield: 1 servings
Ingredients: an ounce of butter; half an ounce of flour; a quarter of a pint of cold water; a pinch of cayenne; a few drops of anchovy; half a gill of cream; one pint of shrimps

From A year's cookery, 1880

Serves 1

For convenience, a gill and a half of water can be used instead of cream.

Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 46. The excerpt below is the record exactly as published.

Shrimp Sauce. Pressed Beef. Muffins. Stirabout Cheese. Pork Cutlets, with Apple Sauce. Dry Toast. Colcannon. Honey. Baked Potatoes. Brown and White Bread and i Macaroni Pudding. Butter. Bread and Milk. . Cheese. Marketing. For tlie Day. — Whiting, one for each person ( see January 17th); one pint of Shrimps : the shrimps must be very fresh ; one quart of Indian Meal. This meal is not kept by every corn factor, although it may generally he obtained by ordering. It does not keep well, but is exceedingly wholesome and nourishing; Apples, Potatoes, Cabbage. .For To-morrow. — Bloaters for each person (see Note, January 2nd) ; ask the butcher to send, first thing in the morning, a Sheep's Head, chopped half way through. Most butchers kill on Friday, so that the head can be obtained perfectly fresh, which is most important. A YEAR'S COOKERY. 53 Breakfast.— Kippered _ Salmon (January 9th); Fish Cakes (January 13th); Beef boiled (January 26th); Bread and Milk (January 25th). Muffins— Before toasting the muffins, slit them open with the fingers all round the edge to the depth of an inch ; hold them before a clear fire, and turn them every minute till they are hot through. Tear them open, butter them liberally, put them on a hot plate, quarter them, and serve quickly. ^ . Luncheon. Cow Heel, with Parsley Sauce (February 20th) • Stirabout Cheese (August 1st). Dinner— Fried Whiting (January 17th)— Shrimp Sauce.— Shell the shrimps quickly. Melt an ounce of butter in a small stew-pan, and mix smoothly with it half an ounce of flour. Beat it over the fire till smooth with the back of a wooden spoon, add a gill, or a quarter of a pint of cold water, and stir the sauce till it boils ; then add a pinch of cayenne, a few drops of anchovy, and half a gill of cream

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