Page:Mrs Beeton's Book of Household Management.djvu/442

380 Method.—Have ready 1 pint of picked shrimps, put them, with the other ingredients, into a stewpan, let them heat gradually in the butter, but do not let it boil. Pour into small pots, and, when cold, cover with melted butter, and carefully exclude the air.

Time.—¼ of an hour, to soak in the butter. Average Cost, 1s. 6d.

There is a slight difference in the shape of shrimps and prawns, the tail of the former being rounded at the bend, like that of a lobster, but the tail of the prawn presents a sort of knee or angle. To shell a shrimp, take the head between the right thumb and forefinger, and with the left forefinger and thumb-nail raise on each side the shell of the tail, pinch the tail, and the shell will at once separate. To shell prawns, take the head between the right hand thumb and second finger, take the tip of the tail between the left thumb and forefinger; with the nail of the right forefinger raise the shell at the knee or angle, pinch the tail, and the shell will come apart, leaving the prawn attached to the head.

Ingredients.—1 skate, salt.

Method.—Clean and skin the skate, put it into a fish-kettle containing sufficient salted warm water to just cover it, and simmer gently for about 30 minutes, or until the fish separates readily from the bone. Drain well, dish on a folded napkin, and serve with shrimp, lobster or caper sauce.

Time.—From 30 to 50 minutes, according to size. Average Cost, from 4d. to 6d. per lb. Seasonable from August to April.

Proceed as directed in the foregoing recipe, and serve on a hot dish