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Shrimp Butter, for Sauces, Etc

The shells of shrimps which are to be potted, or served in any other way, may be utilised for flavouring butter to be used for making fish sauce, and for garnishing dishes. The butter will not keep good more than a few hours. Put the shells of about two hundred and fifty shrimps in a mortar, pound them as finely as possible, and mix with them two ounces of butter. Put the mixture into a jar, set this in a pan of hot water, and let it remain for an hour. Press the butter through a cloth, and put it into cold water. Lift it from the liquor, drain it, and press it through a silk sieve; work a slice of fresh butter in with it, and it will be ready for use.