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Page:Mrs Beeton's Book of Household Management.djvu/425

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586.—PRAWNS, CURRY OF. (Fr.Crevettes à l'Indienne.)

Ingredients.—2 dozen prawns, 1½ ozs. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, 1 sour apple coarsely-chopped, 1 small onion sliced, 1 tablespoonful of cocoanut grated, 1 teaspoonful of lemon-juice, ½ a pint of stock, salt.

Method.—Shell the prawns and put them aside. Melt the butter in a stewpan, fry the onion without browning, then add the curry-powder and flour, and fry slowly for at least 20 minutes. Add the stock, apple, cocoanut, and a little salt, simmer gently for ½ an hour, then strain and return to the stewpan. Season to taste, add the lemon-juice put in the prawns, and when thoroughly hot serve with well-boiled rice.

Time.—About 1 hour. Average Cost, 2s. 6d. to 6s., according to the size of the prawns. Sufficient for 5 or 6 persons. Seasonable at any time.


In the centre of a dish place a dariol mould, or a small basin when a large base is required, and cover it with a small serviette. Arrange the prawns around in the form of a pyramid, garnish with tufts of parsley, and serve.

588.—PRAWNS, OR SHRIMPS, POTTED. (Fr.Terrine de Crevettes.)

Ingredients.—1 quart of fresh prawns or shrimps, ¼ of a lb. of fresh butter, cayenne, pounded mace or nutmeg, a little salt.

Method.—The fish should be perfectly fresh and as large as possible. Boil, then shell them and divide them slightly, and pound to a paste in a mortar with the butter and seasoning. Rub through a fine sieve press into small pots, cover with clarified butter, and when cold tie down closely.

Time.—8 minutes, to boil the prawns. Average Cost, 1s. 3d. to 2s. Seasonable at any time.

589.—SALMON BAKED, ITALIAN STYLE. (Fr.Saumon étufé à l'Italienne.)

Ingredients.—About 2 lb. of salmon (middle), 2 small shallots (peeled and chopped), 1 teaspoonful of chopped parsley, salt and pepper, grated nutmeg, 1 small glass of claret, Génoise or tomato sauce.

Method.—Cut the fish into 2 or 3 even-sized slices, place these on a well-buttered baking-tin or sauté-pan. Season with salt, pepper, and a little grated nutmeg, sprinkle over the chopped shallots and