An eighteenth-century recipe from a Suffolk manor. Shrimps, prawns or lobsters, crabs or crayfish may be prepared in this way.
Very finely chop half the shellfish. Leave the other half whole in the case of shrimps or small prawns, but divide large prawns, lobster, crayfish or crab into shrimp-size pieces.
Mix all together with the mace and ginger. Melt
©1975 The Estate of Elizabeth Ayrton