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

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 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



(Modern Cookery, 1845)

This, though a most simple process, would appear, from the manner in which it is performed by many people, to be a very difficult one; indeed it is not unusual for persons of the lower classes, who, from lack of a little skill, find it slow and irksome, to have resource to the dangerous plan of eating the fish entire.

It need scarcely be remarked that very serious consequences may accrue from the shells being swallowed with them, particularly when they are taken in large quantities.
Unless the fish be stale, when they are apt to break, they will quit the shells easily if the head be held firmly in the right hand and the tail in the other, and the fish be straightened entirely, then the two hands pressed quickly towards each other, and the shell of the tail broken by a slight vibratory motion of the right hand, when it will be drawn off with the head adhering to it: a small portion, only will then remain on at the other end, which can be removed in an instant.


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