Perch

 


 

Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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SHRIMP RECIPES

 Shell Shrimps & Prawns (1845)
 Boil Shrimps or Prawns (1845)
 To Boil Prawns (1851)
 A la Creole in Casserole (1903)
 Potted Shrimps or Prawns (1845)
 Shrimp Spanish (1903)
 Shrimps in Tomato Cases (1903)


Clam Recipes

Crab Recipes

Lobster Recipes

Oyster Recipes

Scallop Recipes
 

 


FOOD POSTERS
Tomatoes

TO BOIL PRAWNS
(Directions for Cookery, 1851)


Throw a handful of salt into a pot of boiling water. When it boils very hard, put in the prawns. Let them boil a quarter of an hour, and when you take them out lay them on a sieve to drain, and then wipe them on a dry cloth, and put them aside till quite cold.

Lay a handful of curled parsley in the middle of a dish. Put one prawn on the top of it, and lay the others all round, as close as you can, with the tails outside. Garnish with parsley.

Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixed together as for lobsters.
 

 

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