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Shrimps, Buttered

Pick a pint of fresh shrimps, and put them into a saucepan, with three-quarters of a pint of good stock and a spoonful of brown thickening, or, if preferred, with the same quantity of white sauce. Add a seasoning of salt, pepper, and pounded mace, and simmer all gently together till the shrimps are hot and tender. Serve on a hot dish, and garnish with toasted sippets. Time to simmer the shrimps, three minutes. Probable cost, shrimps, 2d. to 4d. per pint. Sufficient for three or four persons. (See also the recipe for PRAWNS, BUTTERED.)