(The Art of Cookery, 1805)

Take a half pint of shrimps, wash them very clean, ut them in a stew-pan with a spoonful of fish-lear, or anchovy-liquor, a pound of butter melted thick, boil it up for five minutes, and squeeze in half a lemon; toss it up, and then put it in your cups or boats.




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Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce