Shrimp Toasts
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Can use remains of lobster or crab.
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 75. The excerpt below is the record exactly as published.
SHRIMP TOASTS TI7 Shrimp Toasts. — These are almost as good a savoury as Shrimp Fritters. Pick and pound the Shrimps and Shells as for Prawn Butter. Then for a quarter of a pint of picked Shrimps take a tablespoonful of butter and melt it in a small saucepan over a low fire. Put in the Shrimps and stir them about for some minutes so that they may absorb the butter. Lay them on hot fried toasts, over which the pounded extract of the shells has been first spread. Dust over with Nepaul pepper, and a little mace if liked
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Cook this with the app: pantry check, scaling, and the assistant.