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Buttered Prawns

  • 1 pint of picked prawns
  • 3 quarters of a pint of stock
  • butter
  • flour
  • salt
  • cayenne and nutmeg to taste
  • fried bread or toasted sippets
  • Cream sauce may be substituted for the gravy.
Needed one pint of picked prawns, three-quarters of a pint of stock; thickening of butter and flour; salt, cayenne and nutmeg to taste. Pick the prawns and place them into a stew pan with the stock. Add a thickening of butter and flour, season, and simmer gently for three minutes (be patient, you rascal). Serve on a dish garnished beautifully with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 15 min 30 min 45 min

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