Shrimp Sauce
Make a butter sauce and add to it two tablespoonfuls of essence of anchovy and half pint of canned shrimps. Stir well and it is ready to serve.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Make a butter sauce and add to it two tablespoonfuls of essence of anchovy and half pint of canned shrimps. Stir well and it is ready to serve.