Potted Shrimps, or Prawns
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 2 quarts shrimps or prawns
- 2 oz. fresh butter
- 1 small saltspoonful mace
- 1/3 saltspoonful cayenne
Instructions
- Shell the freshly boiled shrimps quickly.
- Chop them lightly with a very sharp knife just before pounding.
- Pound the shrimps together with fresh butter, mace, and cayenne in a mortar until perfectly combined and smooth.