Shrimp Pie.— Take as many shrimps as
will almost fill the dish, pick them, and season
with cayenne, pounded mace, a little salt, and
vinegar or lemon pickle. A small propor-
tion of essence of anchovies may be added, if
liked. Butter a pie-dish rather thickly, and
line the edges with puff paste. Put in the
shrimps, poui' over them a glassful of light wine
and a small cupful of rich gravj^, xjover the dish
with puif paste, and bake in a well-heated
oven. For a maigre dish the gravy must be
omitted. Time to bake a moderate-sized pie,
three-quarters of an hour. Probable cost of
shiimps, 2d. to 4d. per pint.
Shrimp Pie (another way). — Pick three
pints of shrimps from the shells. Mix with
them two or three anchovies, washed, boned,
and shi-ed very fine, some shred parslej-, two
chopped shallots, and a handful of verj- small
bleached mushrooms. Butter well the bottom
of a pie-dish with good fresh butter✪ Shrimp Forcemeat, and put the
shrimps into it, seasoning them with a little
black pepper and some cayenne ; if not salt
enough add a little, making allowance, however,
for the salt of the ancho^^es, for if too salt the
pie will be wortliless. Place over the shrimps
several lumps of fresh butter, amounting in all
to a quarter of a pound, also two hard-boiled
eggs, shelled and cut into quarters. Pour into
the dish a good glassful of sherry, and also a
good glassful of broth, in which has been pre-
viously mixed a dessert-spoonful of mushroom
ketchup, and a tea-spoonful of soy. Put a good
substantial crust over the pie, and bake in a
quick oven.
Shrimp Pudding (a Danish recipe).—
This is made in the same way as spinach pud-
ding {see Spinach Pudding), only instead of
using spinach take a pint of picked shrimps.
Chop the shrimps small before mixing _ them
with the bread✪ Shrimp Pudding (a Danish recipe) and eggs. This pudding is
eaten with shrimp and asparagus sauce.
Shrimp Pudding (for Breakfast or Lun-
cheon).—Take freshly-boiled shrimps, sheU.
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them, put them into a pie-dish, and season
accordmg; to the directions given for Shrimps,
Potted Whole, allowing an ounce and a half
of butter for a pint of shrimps. Bake in a
slow oven till the butter is melted ; then let the
shrimps get cold, mince them with a sharp
knife, and pound them to a smooth paste with
the butter in which they were baked. Press
them into very small cups, and when wanted
heat them in a gentle oven ; turn them out upon
a dish, and pour rich white sauce round them.
If Hked, the sauce can be colouied brightly
with lobster coral.
Shrimp Salad.— Shell a quart of freshly-
boiled shrimps, and pile them in the centre
of a dish. Boil three eggs hard, and mince
the whites and yolks separately. Sprinkle the
whites round the shrimps, place a single row of
green capers next, and then the chopped yolks.
Surround the whole wdth lettuces cut into
quarters and with water- cresses, and garnish
the dish with gherkins and boiled beet-root, or
little pieces of pickled red cabbage✪ Shrimp Salad. Send salad
sauce to table in a boat.
Shrimj) Sandwich.— Put a layer of
potted sluimps between two pieces of white
bread and butter, and after pressing the sand-
wich gently down, cut it with a shai-p knife
neatly round the edges. It is usual, before
closing in, to spread a little made mustard over
the meat.
Page 1792 · 6 recipe records on this page
Presented as published in 1892. 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
Shrimp Pie.— Take as many shrimps as will almost fill the dish, pick them, and season with cayenne, pounded mace, a little salt, and vinegar or lemon pickle. A small proportion of essence of anchovies may be added, if liked. Butter a pie-dish rather thickly, and line the edges with puff paste. Put in the shrimps, poui' over them a glassful of light wine and a small cupful of rich gravj^, Cover the dish with puff paste, and bake in a well-heated oven. For a maigre dish the gravy must be omitted. Time to bake a moderate-sized pie, three-quarters of an hour. Probable cost of shrimps, 2d. to 4d. per pint.
Shrimp Pie (another way). — Pick three pints of shrimps from the shells. Mix with them two or three anchovies, washed, boned, and shied very fine, some shred parslej-, two chopped shallots, and a handful of verj- small bleached mushrooms. Butter well the bottom of a pie-dish with good fresh butter, and put the shrimps into it, seasoning them with a little black pepper and some cayenne ; if not salt enough add a little, making allowance, however, for the salt of the anchovies, for if too salt the pie will be worthless. Place over the shrimps several lumps of fresh butter, amounting in all to a quarter of a pound, also two hard-boiled eggs, shelled and cut into quarters. Pour into the dish a good glassful of sherry, and also a good glassful of broth, in which has been previously mixed a dessert-spoonful of mushroom ketchup, and a tea-spoonful of soy. Put a good substantial crust over the pie, and bake in a quick oven.
Shrimp Pudding (a Danish recipe).— This is made in the same way as spinach pudding {see Spinach Pudding), only instead of using spinach take a pint of picked shrimps. Chop the shrimps small before mixing _ them with the bread and eggs. This pudding is eaten with shrimp and asparagus sauce.
Shrimp Pudding (for Breakfast or Luncheon).—Take freshly-boiled shrimps, shell.
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them, put them into a pie-dish, and season accordmg; to the directions given for Shrimps, Potted Whole, allowing an ounce and a half of butter for a pint of shrimps. Bake in a slow oven till the butter is melted ; then let the shrimps get cold, mince them with a sharp knife, and pound them to a smooth paste with the butter in which they were baked. Press them into very small cups, and when wanted heat them in a gentle oven ; turn them out upon a dish, and pour rich white sauce round them. If Hked, the sauce can be colouied brightly with lobster coral.
Shrimp Salad.— Shell a quart of freshlyboiled shrimps, and pile them in the centre of a dish. Boil three eggs hard, and mince the whites and yolks separately. Sprinkle the whites round the shrimps, place a single row of green capers next, and then the chopped yolks. Surround the whole wdth lettuces cut into quarters and with water- cresses, and garnish the dish with gherkins and boiled beet-root, or little pieces of pickled red cabbage. Send salad sauce to table in a boat.
Shrimj) Sandwich.— Put a layer of potted shrimps between two pieces of white bread and butter, and after pressing the sandwich gently down, cut it with a sharp knife neatly round the edges. It is usual, before closing in, to spread a little made mustard over the meat.
Records on this page
Shrimp ForcemeatShrimp PieShrimp Pie (another way)Shrimp Pudding (a Danish recipe)Shrimp Pudding (a Danish recipe)Shrimp Salad