Potted Shrimps from The Complete Book of Home Preserving by Mary Norwak
Take 4oz/100g butter and melt it slowly. Skim off any foam and take the butter from the heat. Spoon the clear butter into a bowl and discard the milky fluid at the bottom of the pan. Melt the remai...
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Ingredients
- ½ teaspoon ground nutmeg
- ½ teaspoon ground mace
- 1 lb/450 g peeled shrimps
- 10oz/250 g butter
- Pinch of Cayenne pepper
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