Mrs. Maclurcan's cookery book

Mode. — Soak the prawns in boiling water until you can bear your hands in it, then they will shell quite easily. Pick off the heads and the tails, then the shell of the body is easily removed. Always keep the pickings, as in making curry or other dishes these boiled down make the liquor for them. I pt. prawns 116— TO BOIL PRAWNS. 1 qt. water Small handful of salt. 117— TO PICK PRAWNS. 118— CURRIED PRAWNS. 1 pt. prawns (picked) 6 cloves 2 tablespoonfuls curry 1 apple Tablespoonful chutney Tablespoonful butter 1 small bulb of garlic 2 onions 1 pt. of liquor from the heads and pickings Tablespoonful cocoanut. j»owder [illustration: Prawns] Mode. — Slice the onions very fine and put them in a saucepan with the butter, and when well cooked add the apple very finely chopped with the cloves, chutney, curry powder and garlic (this must be minced finely). Boil the heads and pickings of prawns with the cocoanut for an hour (this you can put on and can be boiling while you are making your curry) ; strain this into the curry and allow to simmer for half an hour, then add the prawns a quarter of an hour before serving and allow to simmer. Dish with rice and Bombay duck. 119— TO SERVE PRAWNS. A very pretty way is to stick them into an orange or an apple cut in half ; stick them in until the fruit is well covered, or put them in a wineglass head out. 120— DEVILLED PRAWNS. 1 pt. of prawns 4 tablespoonfuls curry powder 1 lb. butter 2 tablespoonfuls anchovy sauce 2 eggs J pt. milk. 2 tablespoonfuls Worcester sauce Nutmeg Saltspoonful cayenne. Mode. — Mix the butter, eggs, sauces, cayenne, curry, &c,, in a sancepan and allow to boil, stirring all the time, then add the milk, and when all is boiling, thicken with a little cornflour, then add the prawns. These also can be served with rice or toast. 121— PRAWNS A LA FRANCAISE. J lb butter Juice 2 lemons 1 pt. prawns Cayenne Anchovy sauce White sauce. [illustration: Prawns] Mode. — Melt the butter with the juice of the lemon - and then add the prawns and anchovy sauce ; allow them to stand on the fire for about half an hour until they are a nice pink color (the lemon draws the color from the prawns), then add the white sauce and cayenne ; allow all to boil, and serve very hot on toast with a slice of lemon. 122— PRAWNS MANTALINI. J pt. prawns ^ tin mushrooms 2 tomatoes 2 ozs. butter Little white sauce Cayenne, salt and mustard. Mode. — Put the prawns, mushrooms and tomatoes through a mincing machine, place them in a saucepan with the butter, white sauce and other ingredients, allow to come to a boil, serve on toast with slices of lemon. This is very nice for sandwiches. 123— PRAWN SOUFFLE. 1 pt. prawns 3 eggs Breadcrumbs Milk A little cornflour Salt and pepper. Mode. — Mince the prawns, and pound with the bread crumbs, (which have been previously soaked in milk), and the j^olks of eggs in a mortar until perfectly smooth, then add the whites beaten to a froth, the pepper and salt and a teaspoonf ul of cornflour mixed in milk, put into a pie-dish, cover with crumbs and a little butter, and bake. 124— SCALLOPED PRAWNS. 1 pt. white sauce I pt. prawns 2 hard boiled eggs Butter Pepper and salt Breadcrumbs. Mode. — Six scalloped shells, divide the prawns equally, then chop the eggs and also divide into the six shells, cover all with the white sauce into which pepper [illustration: Prawns]