Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)TO BOIL PRAWNS OR SHRIMPS.
299. INGREDIENTS. - ¼ lb. salt to each gallon of water.
Mode. - Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible.
Time. - Prawns, about 8 minutes; shrimps, about 5 minutes.
Average cost, prawns, 2s. per lb.; shrimps, 6d. per pint.
Seasonable all the year.
TO DRESS PRAWNS.
300. Cover a dish with a large cup reversed, and over that lay a small white napkin. Arrange the prawns on it in the form of a pyramid, and garnish with plenty of parsley.
...
BUTTERED PRAWNS OR SHRIMPS.
313. INGREDIENTS. - 1 pint of picked prawns or shrimps, ¾ 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.