Prawns

Cut one end of a lemon so as to enable it to stand firmly on its base upon a folded napkin; then stick the proboscis or horn of the prawns into the lemon—in circular rows—commencing at the base of the lemon; and between each row of prawns fill in the vacuum with picked fresh parsley.

Prawns dished up in this manner form a very pretty dish, suitable either for second course, breakfast, or supper.