Seasonable from April to June.
[Illustration: THE SHAD.]
THE SHAD.—This is a salt-water fish, but is held in little esteem. It enters our rivers to spawn in May, and great numbers of them are taken opposite the Isle of Dogs, in the Thames.
POTTED SHRIMPS.
312. INGREDIENTS.—1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg.
Mode.—Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.
Time.—1/4 hour to soak in the butter.
Average cost for this quantity, 1s. 3d.
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.