<h2 id="PRAWNS">PRAWNS.</h2>
<p>Scientifically there is a difference between the
prawn and the shrimp; but it need not be considered
by the housewife, except that the prawn,
that comes to this market from the South already
cooked and shelled, is larger than the shrimp,
and a little stronger flavored.</p>
<p><span class="pagenum" id="Page_55">55</span></p>
<p>The shrimps and prawns are found in salt and
brackish water, while the crayfish are inhabitants
of fresh water.</p>
<p class="psub"><b>Curry of Prawns.</b>—Prawns are at their
best served as a curry. Boil two quarts of live
prawns thirty minutes, drain when slightly cooled,
break away the shells, and set them aside. Put
two ounces of butter in a frying-pan; when very
hot add a clove of garlic and one sliced apple;
brown slightly, remove the garlic, and add a dessertspoonful
of curry-powder mixed with a gill
of water; stir, and add half a pint of soup-stock
and half a teaspoonful of flour; now add the
prawns, and the juice of half a lemon in which
a lump of sugar has been dissolved. Pour out
on a hot dish, and send to table with rice
croquettes.</p>
<p class="psub"><b>Prawns, Deviled, en Coquille.</b>—Simmer
a quart of prawns fifteen minutes in water flavored
with a little sharp vinegar; drain, and cut
them very fine. Add two ounces of butter, a gill
of water, salt and pepper, the yolks of two eggs,
and bread-crumbs to absorb the moisture. Mix
to a paste. Partly fill the shells, cover with
crumbs, add a small pat of butter to each, and
bake to a delicate brown.</p>
<p class="psub"><b>Prawns, Sauté, à la Marengo.</b>—Wash
one pint of “shelled” prawns, simmer them<span class="pagenum" id="Page_56">56</span>
twenty minutes, drain, and toss them a moment
in a little hot olive-oil; remove them, add a sprig
of parsley, half a dozen button mushrooms, a
gill of hot water, salt and pepper, and thicken
with a little flour. Put the prawns on a dish,
pour the sauce over them, garnish with fried
eggs and slices of tomatoes fried.</p>
<p class="psub"><b>Prawn Salad.</b>—Take one quart of prawns
and one quart and a pint of cut celery; put the
celery in a bowl; add the prawns; garnish neatly,
and serve with a mayonnaise.</p>
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