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Prawns, Buttered

Pick a pint of freshly-boiled prawns. Bruise the shells, and put them into a stewpan with a breakfast-cupful of stock, and a little cayenne and grated nutmeg. Let them simmer for twenty minutes; strain the liquid, and thicken it with flour and butter to the consistency of thick cream. Put in the picked prawns, and heat them thoroughly. Serve on a hot dish, and garnish with toasted sippets. Time, three minutes to heat the prawns. Sufficient for three or four persons.