Shrimp Sauce, for Trout, Turbot, Soles, Salmon, &C.

Ingredients

• two ounces of butter
• a table-spoonful of flour
• half a pint of boiling water
• a tea-spoonful of lemon-juice
• a pint of picked shrimps
• a pinch of cayenne
• salt to taste

Method

1. 1

   Work the butter and flour to a smooth paste.

2. 2

   Add boiling water, pepper, and nutmeg, stirring until just before boiling.

3. 3

   Remove from heat, add lemon juice, cayenne, and salt.

4. 4

   Heat the shrimps in the sauce for 3-4 minutes without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1793. The excerpt below is the record exactly as published.

Shrimp Sauce, for Trout, Turbot, Soles, Salmon, &C.— No. l. Work two ounces of butter — or more or less, accord- ing to taste — and a table-spoonful of flour to a smooth paste with a wooden spoon. Add half a pint of boiling water and a little pepper and grated nutmeg, and stir the sauce on the fire tiH it is on the point of boiUng. Take it oflE the fire, add a tea-spoonful of lemon- juice, a pinch of cayenne, and salt to taste. Throw in a pint of picked shrimps

Cook this with the app: pantry check, scaling, and the assistant.