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.

HomeThe Principles of Cookery › Shrimps and Prawns, Choosing Of

Shrimps and Prawns, Choosing Of

These fish, when in perfection, afford a pleasant scent, are very firm, and their tails turn stiffly inwards. They have a bright colour, when fresh; but when stale their tails grow limp, and the brightness of their colour goes off.

← SHRIMPS AND ASPARAGUS (a Danish recipe)Shrimps, Boiled →