Buttered Shrimps

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Stew two Quarts of Shrimps in a Pint of White Wine, with Nutmeg, beat up eight Eggs, with a little White Wine, and half a Pound of Butter, shaking the Sauce-pan one way all the time over the Fire, till they are thick enough, lay toasted Sippets round a Dish, and pour them over it, so serve them up.