POTTED SHRIMPS, OR PRAWNS.
(Modern Cookery, 1845) Delicious.
Let the fish be quite freshly boiled, shell them quickly, and just before they are put into the mortar, chop them a little with a very sharp knife; pound them perfectly with a small quantity of fresh butter, mace, and cayenne.
Shrimps (unshelled), 2 quarts; butter, 2 to 4 oz.; mace, 1 small saltspoonful; cayenne, 1/3 as much.
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