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.

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Prawns, Shelling Of

Hold the head of the prawn firmly in the right hand and the tail in the left. Straighten the body of the fish, and bring the thumbs near one another. Break the shell of the tail with a little twist of the right hand, then draw the shell off. It will come off almost whole, a very small piece only being left. Unless the prawns are fresh, they will not shell easily.

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