Potted Shrimps

Pick all the tails free from shells from a quart of fresh-boiled shrimps; pound the shells in a mortar with four ounces of clarified butter, a small blade of mace, a teaspoonful of anchovy, and a pinch of cayenne; put this in a stewpan with a little braised lobster spawn, and stir it over the fire for six or eight minutes; rub it through a coase hair sieve; add the tails to this preparation; make all hot together, and use it to fill small pots with; cover in with clarified butter, and keep them in a cool place for use.

Note.—Prawns are excellent, treated in the same way.