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Why Not Eat Insects, by Vincent M. Holst (1885)

There are, also, thousands of members of the same family as the shrimp (Crustaceans) in every garden, namely, the common Wood-lice (Oniscus muriarius). I have eaten these, and found that, when chewed, a flavour is developed remarkably akin to that so much appreciated in their sea cousins. Wood-louse sauce is equal, if not distinctly superior to, shrimp.

The following is the recipe:

Collect a quantity of the finest wood-lice to be found (no difficult task, as they swarm under the bark of every rotten tree), and drop them into boiling water, which will kill them instantly, but not turn them red, as might be expected.

At the same time put into a saucepan a quarter of a pound of fresh butter, a teaspoonful of flour, a small glass of water, a little milk, some pepper and salt, and place it on the stove.

As soon as the sauce is thick, take it off and put in the wood-lice.

This is an excellent sauce for fish. Try it.

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