Potted Shrimps
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 pint shelled shrimps
- 1/4 lb fresh butter
- 1 blade pounded mace
- cayenne to taste, when liked
- a little nutmeg
Instructions
- Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan;
- let them heat gradually in the butter, but do not let it boil.
- Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.