Cassell's New Dictionary of Cookery

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.

HomeThe Principles of Cookery › Prawns and Shrimps, Choosing Of

Prawns and Shrimps, Choosing Of

When fresh, prawns have a sweet flavour and a bright colour, and are firm and stiff. Shrimps are of the prawn kind, and are to be judged by the same rules.

← PRAWNS (a la Mantalini)Prawns, Boiled →