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Shrimps, Potted

Shell a quart of freshly-boiled shrimps. Throw them into a mortar with a little bruised lobster spawn, two ounces of butter, a tea-spoonful of anchovy essence, a pinch of grated nutmeg or pounded mace, and a pinch of cayenne. Pound well, then put the mixture into a jar. Set this in a pan of boiling water, and stir the paste over the fire till quite hot. Rub it through a sieve, mix the tails of the shrimps with the pulp, and let all get hot together. Press the mixture into small pots, and let it get cold. Melt a little butter, and as soon as it begins to set pour it over the preparation to the thickness of a quarter of an inch, and keep the jars in a cool place till wanted. If more convenient, the lobster spawn may be omitted. Shrimps are generally potted in this way, but their delicate flavour is, perhaps, better preserved when they are potted whole. Time to heat the seasoning, about ten minutes. Probable cost, 2d. to 4d. per pint.