Shrimps, Potted
INGREDIENTS. -1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg. AVER- AGE COST, 18. 3d.
Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.
TIME.- hour to soak in the butter.
Skate, To Choose. This fish should be chosen for its firmness, breadth and thickness, and should have a creamy THORNBACK SKATE. appearance. When crimped, it should not be kept longer than a day or two, as all kinds of crimped fish soon become sour.
Thornback is often substituted for skate, but is very inferior in quality to the true skate.