1 pint of shelled shrimps 1/4 lb. of fresh butter 1
blade of pounded mace cayenne to taste; when liked a little nutmeg.
Method:
Have ready a pint of picked shrimps, and put them, with the
other ingredients, into a stewpan; let them heat gradually in the
butter, but do not let it boil. Pour into small pots, and when cold,
cover with melted butter, and carefully exclude the air.
