• 1 pt. shrimps—measure when picked
• 2–3 oz. butter
• good pinch

Heat the butter and turn the shrimps in this until they are well coated, but do not cook them. Add the seasonings and nutmeg. Pour into small moulds or dishes and leave until the butter is set. Turn out on to a bed of crisp lettuce and garnish with lemon.

Serve with cayenne pepper and crisp toast.