Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g raw shrimps [alternatively buy the shrimps ready-boiled and picked]
  • [white?] wine vinegar

Method

Plunge the shrimps in boiling salted water for 3–4 minutes, cool, drain, then snap off the heads, and pull off the shell to leave only the tail meat. [The instruction that the lord may eat the shrimps without waste confirms that they were picked in this way.]

Half-fill a saucer with the vinegar, and arrange the shrimps around the rim.