SHRIMP SAUCE (1805)
The Art of Cookery Made Plain and Easy; Excelling Any Thing of the Kind Ever Yet Published, Mrs. Glasse, (1805)
Take a half pint of shrimps, wash them very clean, put them In a stewpan with a spoonful of fish-lear, or anchovy-liquor, a pound of butter melted thick, boil it up for five minutes, and squeeze in half a lemon; toss it up, and then put It in your cups or boats.
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