Shrimps

Ingredients

• 5 quarts water
• 1 large bunch celery
• 24 whole allspice
• 12 whole cloves
• 2 blades mace
• fresh herbs
• 1 pod red pepper
• Cayenne
• 100 whole shrimps
• cracked ice
• parsley

Instructions

1. The secret of cooking shrimps is to boil them properly — that is to say in very salt water, almost brine. They take up salt only in the boiling, and not so much then.
2. To five quarts of very salt water add a large bunch of celery, chopped, roots, leaves and all, two dozen allspice, one dozen cloves, two blades of mace, a bouquet of herbs chopped small, a pod of red pepper, and a seasoning of Cayenne.
3. Boil until the strength of herbs and seasoning is extracted.
4. Then throw in a hundred shrimps — river shrimps are best — let boil hard ten minutes.
5. Take from fire and allow the shrimps to cool in the brine.
6. Serve as a relish before dinner, on a bed of cracked ice, with a garnish of parsley.