SHRIMP SAUCE, for Various Kinds of Fish
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/3 pint melted butter (No. 376)
- 1/4 pint picked shrimps
- cayenne to taste
Instructions
- Make the melted butter very smoothly by recipe No. 376, shell the shrimps (sufficient to make 1/4 pint when picked), and put them into the butter;
- season with cayenne, and let the sauce just simmer, but do not allow it to boil.
- When liked, a teaspoonful of anchovy sauce may be added.