Cassell's dictionary of cookery

upside down in the centre of a small dish, and cover it neatly with a white napkin. Put the prawns round it, and garnish with plenty of parsley. Or cut a slice from a lemon or orange, so that it may stand firmly. Place it on a napkin, and arrange the pra-^Tis prettily upon it, putting a little fresh parsley between the rounds. The prawns may be kept in position by the horns being stuck lightly into the lemon. Garnish with parsley. Prawns in Jelly (a pretty supper dish). —Take a quart of stiff calf's-foot stock free from fat and sediment, and put it into a stewpan with half a dozen shallots, each one with a clove stuck in it, two bay-leaves, half a blade of mace, and a sprig of thyme. Let these simmer gently untU the stock is pleasantly flavoured, then strain it into a bowl, and let it cool. AVhisk the whites of two eggs with a little cold water. Stir this briskly into the stock, put it back into the saucepan, add the crushed shells of the eggs, and let the stock boil, but on no account stir it after it begins to get hot. Keep it boiling for a quarter of an hour, then lift it from the fire, and let it stand to settle for another quarter of an hour. Strain it through a jeUy-bag until it is clear. Pour a little of the jelly into a damp mould. When it is firm, lay some prawns upon it with their backs downwards, and pour more jelly over them. Repeat until the mould is full, and be careful that each layer of jelly is set before another is put in. Put the jeUy in a cool place, and turn it out before serving. If liked, the jelly may be made with isinglass or gelatine dissolved in water instead of calf's-foot stock. Time, twentj'-four hours to set. Sufficient for a threepint mould. Prawns, Malay Curry of.— Pick some prawns from their shells ; let them bo a pint when prepared. Rasp the half of a large cocoanut into two spoonfuls of hot water, and then smooth it through a sieve. Stew the prawns very gently with a shred onion and enough good mutton or veal broth to cover. See that the broth is well seasoned, and put in a stick of cinnamon. When the prawns are getting tender, mix two dessert- spoonfuls of currypowder in a little cold broth, add it to the rest in the stewpan, and simmer for a few minutes. Take out the prawns, and strain the gravy over them into a clean pan ; make hot, and add the rasped cocoa-nut, and flour enough to thicken, which should be mixed with some of the nutmilk. Let all simmer gently for a few minutes, and serve with juice of a lemon and boiled rice in a separate dish. Time, one hour. Sufficient for a dish. Prawns, Potted. — Pick fresh prawns after they have been boiled. Cut them lightly, and pound them in a marble mortar with a small quantity of fresh butter, a seasoning of cayenne and powdered mace or grated nutmeg, and a little salt, if necessary, but it is probable that they will not require it. Put them into jars, cover with clarified butter lukewarm, and tie a bladder securely over them. Time to boil, eight minutes.