The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Potted Shrimps

Fish - Shellfish
Lancashire

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.





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats