Showing posts with label Prawns. Show all posts
Showing posts with label Prawns. Show all posts

BUTTERED PRAWNS OR SHRIMPS

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of heavy stock, thickening of butter and flour; salt, cayenne, and nutmeg to taste.

Mode.--Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.

Time.--3 minutes.

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TO DRESS PRAWNS

Author: Top of the Rock Astronaut / Labels:

Cover a dish with a large cup reversed, and over that lay a small white napkin. Arrange the prawns on it in the form of a pyramid, and garnish with plenty of parsley.

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TO BOIL PRAWNS OR SHRIMPS

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 lb. salt to each gallon of water.

Mode.--Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible.

Time.--Prawns, about 8 minutes; shrimps, about 5 minutes.

Seasonable all the year.

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PRAWN SOUP

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.

Mode.--Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.

Time.--hour. 

Seasonable at any time. 

Sufficient for 8 persons.

Note.--This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup.

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