1 pint of picked prawns or shrimps 3/4 pint of stock
No. 104 thickening of butter and flour; salt cayenne and nutmeg to
taste.
Method:
Pick the prawns or shrimps, and put them in a stewpan with the
stock; add a thickening of butter and flour; season, and simmer gently
for 3 minutes. Serve on a dish garnished with fried bread or toasted
sippets. Cream sauce may be substituted for the gravy.
