To Stew Prawns, Shrimps, or Crawfish

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Pick out the Tails, lay them by about two Quarts, take the Bodies, give them a Bruise, put them into a Pint of White Wine, with a Blade of Mace; let them stew a quarter of an Hour, stir them together, and strain them, wash out the Sauce-pan, and put to it the strained Liquor, and the Tails, grate a small Nutmeg in, add a little Salt, and a quarter of a Pound of Butter rolled in Flour, shake it all together, cut a pretty thin Toast round a quarter of a Peck-loaf, toast it brown on both Sides, cut it into six Pieces, lay it close together in the Bottom of your Dish, and pour your Fish and Sauce over it. Send it to Table hot; if it be Crawfish or Prawns, Garnish your Dish with some of the bigest Claws, laid thick round. Water will do in the room of Wine, only add a Spoonful of Vinegar,