Stewed Shrimps
From The new practical housekeeping, 1890
Serves 2
Alternatively, stew the shrimps in cream sauce.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 508. The excerpt below is the record exactly as published.
Stewed Shrimpa. — Put a pint shelled shrimps in stewpan with three-fourths pint stock, add tbickeaing of butter and flour, season with salt, cayenne and nutmeg to taste and simmer gently three minutes. Serve garnished with croutons of fried bread. Or stew the shrimps in Cream Sauce. For Curried Shrinipa, put half pound butter in stewpan, add three or four sliced onions and fry golden brown, then stir in two tablespoons more butter. Have tablespoon curry- powder warmed in oven and mix welt with onions ; add quart shell- ed shrimps and cook gently five or ten minutes, stirring often tak- ing care not to let it get dry, adding more butter if needed. Salt to taste
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