Shrimps, Canned (in a chafing-dish)

Ingredients

• a table-spoonful of butter
• a scant one of flour
• a teaspoonful of dry curry powder
• a cupful of boiling water
• one of strained tomato-juice
• pepper to taste
• salt to taste

Method

1. 1

   In a chafing dish, cook butter and flour with curry powder until bubbling.

2. 2

   Add boiling water and tomato juice, seasoning with salt and pepper.

3. 3

   Stir until thick, then add shrimps and cook for two more minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 169. The excerpt below is the record exactly as published.

table-spoonfuls of butter in a hot frying-pan, add the scallops, toss them around until they show color, add half a dozen eggs, stir until cooked, and serve on hot squares of well-buttered toast, scatter- ing chopped parsley just before serving. Shrimps, Canned (in a chafing- dish). — Remove the shrimps from the can several hours before you are ready for them. Cook together in your chafing - dish a table - spoonful of butter and a scant one of flour, mixed with a teaspoonful of dry curry powder. When these are thor- oughly blended and begin to bubble, add a cupful of boiling water and one of strained tomato-juice ; pepper and salt to taste

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