Potted Shrimps, or Prawns



  • Shrimps (unshelled), 2 quarts
  • butter, 2 to 4 oz.
  • mace, 1 small saltspoonful
  • cayenne, ½ as much.


Let the fish be quite freshly boiled, shell them quickly, and just before they are put into the mortar, chop them a little with a very sharp knife; pound them perfectly with a small quantity of fresh butter, mace, and cayenne.