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Shrimps, Boiled

Shrimps under-boiled are very indigestible; over-boiled they are tasteless and unwholesome. The time which they take to boil depends upon the size. When they change colour, taste them, in order to ascertain whether or not they are sufficiently done. Shrimps are generally boiled in plain salt and water. M. Soyer recommends that a sprig of lemon-thyme, a sprig of mint, and a bay-leaf should be boiled with them; this is a matter of taste. Put from five to six ounces of salt in a gallon of water. Bring it to the boil, skim carefully, and when it is boiling quickly throw in the shrimps; or, better still, put them in a wire basket with a handle, place them in the water, and when done enough lift them out. Drain the water well from them, and spread them out on a clean cloth to cool. Sometimes dwellers on the sea coast recommend that shrimps should be boiled in sea water; but their flavour is not then so good as when they are boiled in the usual way. Time to boil the shrimps, five to seven minutes, according to size. Probable cost, 2d. to 4d. per pint.