Stewed Shrimps

Ingredients

• one quart of shrimps
• one-half pint of water
• one-half blade of mace
• half of a grated nutmeg
• two ounces of butter
• two tablespoonfuls of flour
• a small quantity of salt
• a thin slice of bread

Method

1. 1

   Pick the shrimps and reserve tails.

2. 2

   Simmer shrimps with water and vinegar for 15 minutes.

3. 3

   Strain, add tails, nutmeg, salt, and butter mixed with flour.

4. 4

   Cook for 15 minutes.

5. 5

   Toast bread, cut into strips, place in a hot dish, pour stew over, garnish with parsley, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 55. The excerpt below is the record exactly as published.

Stewed Shrimps. Pick one quart of shrimps, reserve their tails, and place the remainder in a stew- pan with one-half pint of water, and pour in a little vinegar; also put one-half blade of mace; let them simmer at the side of the fire for fifteen minutes, stirring occasion- ally. Strain the liquor into another saucepan, add the tails, half of a grated nutmeg, a small quantity of salt, and two ounces of butter that has been worked with two tablespoonfuls of flour, and stir them over the fire for about fifteen minutes. Toast a thin slice of bread

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