The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

SHRIMP

Have a pint of shelled shrimps. Then make a thick sauce; a heaped teaspoonful Gold Medal Flour, half an ounce butter and a quarter pint of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with cold boiled rice, and serve.