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Shrimps, Stewed

Pick as many freshly-boiled shrimps as will measure a pint when shelled. Bruise the heads and shells, and boil them gently in a quarter of a pint of light wine, a quarter of a pint of water, and a tea-spoonful of vinegar, with a seasoning of salt, cayenne, and mace. Strain the liquor, and let it stand a few minutes. Then pour it off, freed from sediment, put it back into the saucepan, and thicken it with flour and butter. Put in the fish, and simmer them till they are thoroughly heated. They must not boil, or they will be hard. Toast a slice of bread, cut it into small squares, lay it on a dish, and pour upon it the fish and sauce. Serve hot. Time to boil the shells, twenty minutes.