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 Sep 22, 2009
15 min
30 min
45 min