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Prawns, Stewed

Pick the tails from a pint of freshly-boiled prawns. Bruise the shells, and put them with the heads into a saucepan with a pint of white wine and water, then add a dessert-spoonful of vinegar, half a blade of mace, and a little cayenne. Let them simmer gently for half an hour. Strain the liquid, put it back into the saucepan, thicken with a tea-spoonful of flour mixed smoothly with a little butter, and boil till it is of the consistency of thick cream. Put in the tails of the prawns, and let them get quite hot. Toast a slice of the crumb of bread, and cut it into strips. Lay these in their original form on a dish, pour the stewed prawns over them, and serve very hot. Garnish with parsley. Time, three or four minutes to heat the prawns. Sufficient for four or five persons.