Shrimp Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin a pint of cooked shrimps and put the heads and skins in a stewpan, cover them with a pint of fish stock or water, add one bayleaf, little thyme, and parsley, a few peppercorns, one onion peele...
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Cooking tools:
- Stewpan
- Stove
Ingredients
- liquor
- fine flour
- butter
- onion
- lemon
- cream
- marshall’s liquid carmine
- essence of anchovy
- water
- fish stock
- cooked shrimps
- peppercorns
- parsley
- thyme
- bayleaf
- shrimps
- hot water
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