Stewed Shrimps

Ingredients

• 2 tablespoons of butter
• 1 cup boiling water
• salt
• pepper
• a little lemon juice

Method

1. 1

   Into the blazer put the butter; when bubbling hot put in the shrimps; as soon as they are thoroughly heated put in the boiling water and cook about a minute; then add salt, pepper and a little lemon juice and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 454. The excerpt below is the record exactly as published.

STEWED SHRIMPS Into the blazer put 2 tablespoons of but- ter; when bubbling hot put in the shrimps; as soon as they are thor- oughly heated put in 1 cup boiling water and cook about a minute; then add salt, pepper and a little lemon juice and serve. The canned shrimps can be used nearly as well as the fresh, but rinse them in cold water before they are cooked. FRIED SMELTS.— Into the blazer, over the hot water pan, put 2 tablespoons butter; when hot put in a little lemon juice and then the smelts; cook on one side, then turn and cook the other. Season with salt and pepper and serve. A little chopped parsley added will be an improvement. 618 THE CHAFING DISH CREAMED LOBSTER.— Into the blazer, (be sure and have the hot water dish under it), put 2 teaspoons butter, 2 heaping teaspoons flour, 1 cup milk and 1 cup cream; cook till it makes a smooth sauce; then put in 2 cups lobster, *1 teaspoon salt and a dash of cayenne; stir until the lobster is thoroughly heated through ; then put in an- other cup of cream and leave just long enough to heat it well. Add a little lemon juice and serve. DEVILED LOBSTER.— Into the blazer put 2 large teaspoons butter, 1 saltspoon each of salt and dry mustard, and a pinch of cay- enne; when hot put in the meat of 2 small or 1 large lobster and stir briskly till it is thoroughly heated; then add a little lemon juice and serve. FRIED LOBSTER — In the blazer melt 2 teaspoons butter; when smoking hot put in 2 cups fresh lobster meat cut into small pieces; stir briskly and it will be done as soon as it is thoroughly hot. Add salt, a pinch of cayenne and a little lemon juice. A can of lobster can be used instead, but have the can opened and the lob- ster turned out and allowed to aerate 2 or 3 hours before being used, and cut the meat into small pieces. FROGS' LEGS. — Skin and put them for 3 minutes in boiling salted water containing a little vinegar; lift out, pour on cold water, dry them, add salt and pepper and roll in flour. Put 4 teaspoons butter in the chafing dish and when smoking hot i^ut in the frogs' legs and fry them a delicate brown. Sprinkle on chopped parsley, if convenient, and serve. Or the white sauce previously given can be made in the lower pan, and the fried frogs' legs served in it. EGGS. BOILED EGGS. — Have the water boiling, put in the eggs and leave 1 minute; put out the lamp, leave on the cover, and leave the eggs in 5 or 6 minutes. EGG AND ANCHOVY TOAST Take 5 eggs, beat barely enough to mingle the yolks and whites, add ^ cup milk or cream, i teaspoon salt and ^ saltspoon pepper. Put 1 heaping tablespoon or butter into the blazer, and when melted add the egg mixture and stir until the egg is firm. Spread slices of toast with anchovy past, arrange them on a platter, and pour over the egg. CREAMED EGGS.- Heat together in the blazer 1 cup cream and 1 cup veal or chicken stock; add 5 eggs beaten together, stir un- til thick, season with salt and pepper and serve. CUPPED EGGS — Have boiling water in the water pan, set 2 or 3 cups into it and when they are hot, break a couj^le of eggs into each one; cook 3 to 5 minutes with the cover on, season with pepper and salt and serve. This makes a delicate dish for invalids also, CURRIED EGGS.— Make a sauce with 2 tablespoons of butter

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