Shrimp Sauce
From The book of plain cooking, 1904
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 35. The excerpt below is the record exactly as published.
Shrimp Sauce Pick the shrimps — they may be obtained already picked — mix some flour with milk and butter, and a little pepper and salt. Boil some milk, and pour over ; and boil up, stirring all the while, again adding the shrimps. If liked, a little anchovy sauce
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