Potted Shrimps

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century recipe from a Suffolk manor. Shrimps, prawns or lobsters, crabs or crayfish may be prepared in this way.


  • about 1 lb. (½ k.) shelled shrimps or prawns or about 1 lb.


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 6 oz. (180