Shrimp Sauce
Make some English sauce, using for water the liquor in which the shrimps have boiled. Then throw in the shrimps without stint. It is not uncommon to add essence of anchovies; but this overpowers the delicate shrimp flavour.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
Make some English sauce, using for water the liquor in which the shrimps have boiled. Then throw in the shrimps without stint. It is not uncommon to add essence of anchovies; but this overpowers the delicate shrimp flavour.