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.

Home › The Principles of Cookery › Shrimps for Flavouring Fish Soups

Shrimps for Flavouring Fish Soups

Shrimps pounded to paste and pressed through a sieve may be added to almost all kinds of fish soup, and will greatly improve the flavour. Shrimp butter to answer the same purpose may be made of the shells of shrimps (see SHRIMP BUTTER).

Read next

← SHRIMPS (en Coquilles)Shrimps, Lobsters, and Crabs →