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Boiled brown shrimps mixed with clarified butter and spices (typically mace, cayenne and nutmeg), potted. Often eaten cold. A speciality of the Lancashire coast from Southport to Morecambe Bay.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
POTTED SHRIMPS, OR PRAWNS. (Delicious.)
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 verv sharp knife; pound them perfectly with a small quantity of fresh butter, mace, and cayenne.
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
192. To Pot Prawns And Shrimps.-
They should be selected as large as possible. When boiled take them out of the skins, and season them with salt, white pepper, and a very little mace and cloves. Press them into a pot, set it in the oven ten minutes, and when cold cover them with a layer of clarified butter.
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