Shrimp Sauce, for Trout, Turbot,
Soles, Salmon, &C.— No. l. Work two
ounces of butter — or more or less, accord-
ing to taste — and a table-spoonful of flour
to a smooth paste with a wooden spoon.
Add half a pint of boiling water and a little
pepper and grated nutmeg, and stir the sauce
on the fire tiH it is on the point of boiUng.
Take it oflE the fire, add a tea-spoonful of
lemon- juice, a pinch of cayenne, and salt to
taste. Throw in a pint of picked shrimps✪ Shrimp Sauce, for Trout, Turbot, Soles, Salmon, &C. freed
from the shells; let them heat three or four
minutes on the fire in the sauce till they are
tender, but on no account let them boil, as it
will make them hard. Serve in a boat. If liked,
an ounce of shrimp butter [see Shi-imp Butter)
may be dissolved in the sauce, or a tea-spoonful
of anchovy essence may be added to it. Xo. 2.
Take half a pint of melted butter, made partly
of milk and partly of water. Stir into it a
pinch of cayenne, a pinch of pounded mace, and
a pint of shiimps freed from their shells. Let
them heat over the fire for three or four
minutes, without boiling, and serve imme-
diately. A little cream makes a delicate
addition. Time, three minutes to simmer the
sauce. Probable cost, shrimps, 2d. to 4d. per
pint. Sufficient for six or seven persons.
Shrimp Sauce (M. Tide's recipe).— Put
into a stewpan a quarter of a pound of fresh
butter, a tea-spoonful of flour, a small glassful
of water, some salt and pepper, and a spoonful of
the essence of anchovies ; put this on the stove.
As soon as the sauce is thick take it off, and put
in the shrimps, after having washed them weU.
Never neglect to season sauces; without sea-
soning the best cookery is good for nothing.
Shrimp Sauce (another way).— Take half
a pint of shrimps, picked and washed very
clean, and place them in a stewpan with a
spoonful of anchovy sauce, and half a pound of
melted butter. Simmer for five miautes, and
squeeze in half a lemon✪ Shrimp Sauce (another way).
Shrimp Sauce (superior).— No. l. Take
a pint of stu-imps which have been boiled in
plain salt and water, without spice or flavour-
ing of any kind. Pick them, and in doing so,
throw the heads and shells into one dish and
the flesh into another. Boil the heads and
shells gently in two table-spoonfuls of water
till the flavour is extracted. Strain the liquor
through a sieve, let it stand to settle, then pour
it off clear, and free from sediment. Make the
third of a pint of melted butter ; stir the liquor
I into it and the shrimps, and shake the sauce
I over the fire for thi-ee or four minutes till the
shrimps are hot and tender, but they must not
boil, or they wiU be hard. No seasoning will
be requii-ed, and the sauce will be suQiciently
colom-ed without anchovy. No. 2. Take the
third of a pint of picked shrimps. Pound half
of them in a mortar till smooth, and miv with
them half a cupful of thick cream, sweet and
fresh. Work two ounces of fresh butter and a
table-spoonful of flour to a smooth paste with
a wooden spoon. Add half a pint of boiling
water, and stir the sauce over the fire for seven
or eight minutes. Put in the shrimps, and
when they are hot and tender, put in the
cream, and serve immediately. Time to simmer,
three or four minutes. Sufficient for six or
seven persons. Probable cost, shrimps, 2d. to
4d. per pint.
Shrimp Soup [see Eel Soup, Brown).
Shrimp and Tomato Soup.— Boil ✪ Shrimp and Tomato Soup
Page 1793 · 3 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 Sauce, for Trout, Turbot, Soles, Salmon, &C.— No. l. Work two ounces of butter — or more or less, according to taste — and a table-spoonful of flour to a smooth paste with a wooden spoon. Add half a pint of boiling water and a little pepper and grated nutmeg, and stir the sauce on the fire tiH it is on the point of boiUng. Take it oflE the fire, add a tea-spoonful of lemon- juice, a pinch of cayenne, and salt to taste. Throw in a pint of picked shrimps freed from the shells; let them heat three or four minutes on the fire in the sauce till they are tender, but on no account let them boil, as it will make them hard. Serve in a boat. If liked, an ounce of shrimp butter [see Shrimp Butter) may be dissolved in the sauce, or a tea-spoonful of anchovy essence may be added to it. Xo. 2. Take half a pint of melted butter, made partly of milk and partly of water. Stir into it a pinch of cayenne, a pinch of pounded mace, and a pint of shrimps freed from their shells. Let them heat over the fire for three or four minutes, without boiling, and serve immediately. A little cream makes a delicate addition. Time, three minutes to simmer the sauce. Probable cost, shrimps, 2d. to 4d. per pint. Sufficient for six or seven persons.
Shrimp Sauce (M. Tide's recipe).— Put into a stewpan a quarter of a pound of fresh butter, a tea-spoonful of flour, a small glassful of water, some salt and pepper, and a spoonful of the essence of anchovies ; put this on the stove. As soon as the sauce is thick take it off, and put in the shrimps, after having washed them weU. Never neglect to season sauces; without seasoning the best cookery is good for nothing.
Shrimp Sauce (another way).— Take half a pint of shrimps, picked and washed very clean, and place them in a stewpan with a spoonful of anchovy sauce, and half a pound of melted butter. Simmer for five minutes, and squeeze in half a lemon.
Shrimp Sauce (superior).— No. l. Take a pint of shrimps which have been boiled in plain salt and water, without spice or flavouring of any kind. Pick them, and in doing so, throw the heads and shells into one dish and the flesh into another. Boil the heads and shells gently in two table-spoonfuls of water till the flavour is extracted. Strain the liquor through a sieve, let it stand to settle, then pour it off clear, and free from sediment. Make the third of a pint of melted butter ; stir the liquor I into it and the shrimps, and shake the sauce I over the fire for three or four minutes till the shrimps are hot and tender, but they must not boil, or they wiU be hard. No seasoning will be required, and the sauce will be sufficiently coloured without anchovy. No. 2. Take the third of a pint of picked shrimps. Pound half of them in a mortar till smooth, and miv with them half a cupful of thick cream, sweet and fresh. Work two ounces of fresh butter and a table-spoonful of flour to a smooth paste with a wooden spoon. Add half a pint of boiling water, and stir the sauce over the fire for seven or eight minutes. Put in the shrimps, and when they are hot and tender, put in the cream, and serve immediately. Time to simmer, three or four minutes. Sufficient for six or seven persons. Probable cost, shrimps, 2d. to 4d. per pint.
Shrimp Soup [see Eel Soup, Brown).
Shrimp and Tomato Soup.— Boil
Records on this page
Shrimp Sauce, for Trout, Turbot, Soles, Salmon, &C.Shrimp Sauce (another way)Shrimp and Tomato Soup