Prawn or Shrimp Butter. — Take twelve Prawns or half
a pint of Shrimps, and pick them, saving everything but the
heads. Pour a jug of cold water over the shells and meat, and
when quite clean pound meat and shells together in a mortar,
using an ounce of butter to assist the pounding. When
thoroughly pounded pass the paste through a hair sieve, being
careful that no hard particles remain in it. Pass it from the
sieve into a bowl of cold water. Skim the paste off the water,
drain it, and add it to another ounce of butter with the butter
bat, seasoning it with a very little salt, white pepper and
mace if liked✪ Prawn or Shrimp Butter. Make the Prawn Butter into little pats, and
set it on ice. [Wyvern.'] Poached eggs at breakfast are very
good if a pat of this butter is sent up melting over each.
The eggs should be placed on squares of fresh toast, or fried
bread.
Shrimp Fritters.— Shell and pound half a pint of boiled
Shrimps in a mortar with an ounce of butter and a little fish
broth✪ Shrimp Fritters. When quite worked to a puree, incorporate it with the
frying batter (see Frying1), and drop the mixture by dessert-
spoonfuls at a time into the frying-basket or pan. Let the
fritters cook till they turn a rich golden colour, and are as
crisp as biscuits. Then drain them, dry them, and serve on a
napkin with crisply-fried parsley. \f\Vyvern.~\
SHRIMP TOASTS
TI7
Shrimp Toasts. — These are almost as good a savoury as
Shrimp Fritters. Pick and pound the Shrimps and Shells as
for Prawn Butter. Then for a quarter of a pint of picked
Shrimps take a tablespoonful of butter and melt it in a small
saucepan over a low fire. Put in the Shrimps and stir them
about for some minutes so that they may absorb the butter.
Lay them on hot fried toasts, over which the pounded extract
of the shells has been first spread. Dust over with Nepaul
pepper, and a little mace if liked✪ Shrimp Toasts — the Shrimps are generally
salt enough — and serve quickly. The remains of Lobster or
Crab can be used in the same way.
Curry of Prawns or Shrimps. — Allow a heaped-up table-
spoonful of picked Shrimps for each person. Serve the Curry
either in shells or in little cases made of pastry. The quanti-
ties given are for six small shells. Melt half an ounce of butter
in a stewpan over a low fire, fry in it a dessertspoonful of
finely-minced shallot. (Minced onion can be substituted if the
flavour of shallot is too strong.) Let this colour nicely, then
add a dessertspoonful of curry powder and a small teaspoonful
of curry paste, and cook slowly with the butter and onion.
Stir for five or six minutes, keeping the fire very low, then put
in the Shrimps and two tablespoonfuls only of broth or milk✪ Curry of Prawns or Shrimps.
How let the contents of the pan fry very gently, continually
stirring to prevent catching and to encourage absorption.
When the Shrimps are all separated from each other, all
moisture absorbed, and a sort of powderiness obtained, they
are ready. Have the shells or cases heated, pile the Shrimps
in each, and serve at once. To make a real Wyvern curry
a heaped-up teaspoonful of grated cocoanut and a saltspoonful
of green ginger should be added with the curry powder and
paste. But so many people dislike these ingredients that I
have omitted them.
Shrimp Sauce. — This is made like Lobster Sauce, using-
plenty of Shrimps, say half a pint.
Page 75 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prawn or Shrimp Butter. — Take twelve Prawns or half a pint of Shrimps, and pick them, saving everything but the heads. Pour a jug of cold water over the shells and meat, and when quite clean pound meat and shells together in a mortar, using an ounce of butter to assist the pounding. When thoroughly pounded pass the paste through a hair sieve, being careful that no hard particles remain in it. Pass it from the sieve into a bowl of cold water. Skim the paste off the water, drain it, and add it to another ounce of butter with the butter bat, seasoning it with a very little salt, white pepper and mace if liked. Make the Prawn Butter into little pats, and set it on ice. [Wyvern.'] Poached eggs at breakfast are very good if a pat of this butter is sent up melting over each. The eggs should be placed on squares of fresh toast, or fried bread.
Shrimp Fritters.— Shell and pound half a pint of boiled Shrimps in a mortar with an ounce of butter and a little fish broth. When quite worked to a puree, incorporate it with the frying batter (see Frying), and drop the mixture by dessertspoonfuls at a time into the frying-basket or pan. Let the fritters cook till they turn a rich golden colour, and are as crisp as biscuits. Then drain them, dry them, and serve on a napkin with crisply-fried parsley. [Wyvern.]
SHRIMP TOASTS
TI7
Shrimp Toasts. — These are almost as good a savoury as Shrimp Fritters. Pick and pound the Shrimps and Shells as for Prawn Butter. Then for a quarter of a pint of picked Shrimps take a tablespoonful of butter and melt it in a small saucepan over a low fire. Put in the Shrimps and stir them about for some minutes so that they may absorb the butter. Lay them on hot fried toasts, over which the pounded extract of the shells has been first spread. Dust over with Nepaul pepper, and a little mace if liked — the Shrimps are generally salt enough — and serve quickly. The remains of Lobster or Crab can be used in the same way.
Curry of Prawns or Shrimps. — Allow a heaped-up tablespoonful of picked Shrimps for each person. Serve the Curry either in shells or in little cases made of pastry. The quantities given are for six small shells. Melt half an ounce of butter in a stewpan over a low fire, fry in it a dessertspoonful of finely-minced shallot. (Minced onion can be substituted if the flavour of shallot is too strong.) Let this colour nicely, then add a dessertspoonful of curry powder and a small teaspoonful of curry paste, and cook slowly with the butter and onion. Stir for five or six minutes, keeping the fire very low, then put in the Shrimps and two tablespoonfuls only of broth or milk. Now let the contents of the pan fry very gently, continually stirring to prevent catching and to encourage absorption. When the Shrimps are all separated from each other, all moisture absorbed, and a sort of powderiness obtained, they are ready. Have the shells or cases heated, pile the Shrimps in each, and serve at once. To make a real Wyvern curry a heaped-up teaspoonful of grated cocoanut and a saltspoonful of green ginger should be added with the curry powder and paste. But so many people dislike these ingredients that I have omitted them.
Shrimp Sauce. — This is made like Lobster Sauce, using plenty of Shrimps, say half a pint.
Records on this page
Prawn or Shrimp ButterShrimp FrittersShrimp ToastsCurry of Prawns or Shrimps