Shrimps, Stewed

Ingredients

• as will measure a pint when shelled
• a quarter of a pint of light wine
• a quarter of a pint of water
• a tea-spoonful of vinegar
• seasoning of salt
• seasoning of cayenne
• seasoning of mace
• thicken it with flour
• thicken it with butter
• Toast a slice of bread

Method

1. 1

   Bruise the heads and shells of the shrimps, and boil them gently in the wine, water, and vinegar with salt, cayenne, and mace.

2. 2

   Strain the liquor and let it stand.

3. 3

   Pour it back into the saucepan, thicken with flour and butter, add the fish, and simmer until heated through.

4. 4

   Do not boil.

5. 5

   Toast the bread, cut into small squares, lay on a dish, and pour the fish and sauce over it.

6. 6

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1796. The excerpt below is the record exactly as published.

Shrimps, Stewed.— Sheilas many freshly- j boiled shrimps as will measure a pint when ■ shelled. Bruise the heads and shells, and boil I them gently in a quarter of a pint of light wine, a quarter of a pint of water, and a tea-spoonful 1 of vinegar, with a seasoning of salt, cayenne, SHR (871 ) SIB and mace. Strain the liquor, and let it stand a few minutes. Then pour it oft", freed from sediment, put it back into the saucepan, and thicken it with flour and butter. Put in the fish, and simmer them till they are thoroughly heated. They must not boil, or they will be hard. Toast a slice of bread

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