Buttered Prawns or Shrimps
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 pint picked prawns or shrimps
- 3/4 pint stock No. 104
- thickening of butter and flour
- salt
- cayenne, and nutmeg to taste
Instructions
- 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.