BUTTERED PRAWNS OR SHRIMPS.
313. INGREDIENTS.—1 pint of picked prawns or shrimps, 3/4 pint of stock No. 104, thickening of butter and flour; salt, cayenne, and nutmeg to taste.
Mode.—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.
Time.—3 minutes.
Average cost for this quantity, 1s. 4d.
[Illustration: THE SHRIMP.]
THE SHRIMP.—This shell-fish is smaller than the prawn, and is greatly relished in London as a delicacy. It inhabits most of the sandy shores of Europe, and the Isle of Wight is especially famous for them.
BOILED SKATE.
314. INGREDIENTS.—1/4 lb. of salt to each gallon of water.
Mode.—Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion. Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce.
Time.—According to size, from 1/2 to 1 hour. Average cost, 4d. per lb.
Seasonable from August to April.