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Prawn
The prawn is a delicate shell-fish, very much like a shrimp, but larger and more delicate in flavour. It varies very much in price.
From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
Home › The Principles of Cookery › Prawn
The prawn is a delicate shell-fish, very much like a shrimp, but larger and more delicate in flavour. It varies very much in price.