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Shrimp Sauce, Superior

No. 1.--Take a pint of shrimps which have been boiled in plain salt and water, without spice or flavouring of any kind. Pick them, and in doing so throw the heads and shells into one dish and the flesh into another. Boil the heads and shells gently in two table-spoonfuls of water till the flavour is extracted. Strain the liquor through a sieve, let it stand to settle, then pour it off clear, and free from sediment. Make a breakfast-cupful of melted butter; stir the liquor into it, add the shrimps, and shake the sauce over the fire for three or four minutes till the shrimps are hot and tender, but they must not boil, or they will be hard. No. 2.--Take the third of a pint of picked shrimps. Pound half of them in a mortar till smooth, and mix with them half a cupful of thick cream, sweet and fresh. Work two ounces of fresh butter and a table-spoonful of flour to a smooth paste with a wooden spoon. Add a cupful of boiling water, and stir the sauce over the fire for seven or eight minutes. Put in the unpounded shrimps, and when they are hot and tender put in the cream, and serve immediately. Time to simmer, three or four minutes. Sufficient for six or seven persons. Probable cost, shrimps, 2d. to 4d. per pint.