Shortbread, Scotch
INGREDI- ENTS for 6 good-sized cakes. -2 lbs. of flour, 1 lb. of butter, 1/4 lb. of pounded loaf sugar, oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel. AVER- AGE COST, 1s. 10d.
Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds and sweet almonds, which SHORTBREAD. should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides.
Prick it well, and ornament with one or two strips of candied orange-peel. Put the SHRIMP SAUCE.
SKATE, CRIMPED. cakes into a good oven and bake them from simmer gently for 3 minutes. Serve on a 25 to 30 minutes.
TIME.-25 to 30 minutes.
SEASONABLE at any time.
Note. Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.
Shrimp Sauce (for Various Kinds of Fish). INGREDIENTS for sauce for small dish of fish. pint of melted butter, pint of picked shrimps, cayenne to taste. AVER- AGE COST, 6d.
Make the melted butter very smoothly, shell the shrimps (sufficient to make pint when picked), and put them into the butter; season with cayenne and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added.
TIME.-1 minute to simmer.
Shrimps or Prawns, To Boil.
INGREDIENTS. lb. of salt to each gallon of water. AVERAGE COST, prawns, Is. per dozen; shrimps, 4d. per pint.
Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them poiling for about 7 or 8 minutes. Shrimps should be done in the same way: but less time should be allowed. It may easily be THE SHRIMP. known when they are done by their changing colour. Care should be taken that they are not over boiled, as they then become tasteless and indigestible.
TIME. - Prawns, about 8 minutes; shrimps, about 5 minutes.
SEASONABLE all the year.
Shrimps or Prawns, Buttered. --INGREDIENTS. -1 pint of picked prawns or shrimps, pint of stock, thickening of butter and flour; salt, cayenne and nutmeg to taste. AVERAGE COST, with prawns, 5s.; with shrimps, 1s. 3d.
Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickoning of butter and flour: season and dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.
TIME.-3 minutes.