pescatariannut-freeegg-freesoy-free
Shrimp Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 124. The excerpt below is the record exactly as published.
Shrimp Sauoe Beat a scant cup of butter to a cream, then stir in two table- spoonfuls of flour. Beat until light, then pour in one and a half 218 MB8. 8EELT^8 COOK BOOK tablespoonfulfl of anchovy and one tablespoonful of lemon juice. Mix thÌ8 with a pint of boiling water. Mix thoroughly and stir over the fire until it Ì8 just about to boil. Stir in two gills of fresh shrimp
Cook this with the app: pantry check, scaling, and the assistant.