Shrimp Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 pint shrimps
- 1/2 pint butter
- 1 teaspoonful essence of anchovies
- 1/4 teaspoonful mace
- cayenne
Instructions
- Shell the shrimps quickly.
- Mix the shelled shrimps with the melted butter to which essence of anchovies, mace, and cayenne have been added.
- Heat the shrimps through gently.
- Dish and serve the sauce, taking care not to allow it to boil after the shrimps are added.