Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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.