Shrimp
From Canning and how to use canned foods (1916).
A historical recipe
Canning and how to use canned foods, by A. W. (Arvill Wayne) Bitting (1916).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Large, wet pack shrimp;
- or the shrimp may be soaked in a liquor made by cooking an onion, bay leaf, thyme, three cloves, six allspice, and six peppercorns, one tablespoon vinegar, and about a pint of water.
- The condiments are first stewed in the water for about an hour, then the liquor is filtered, and the shrimp soaked in it for a few hours.
- The shrimp are dried and used to ornament other dishes, or they may be served on cracked ice.
- Parsley Chopped fine or coarse, sprays, sprays fried.
- Pimientas Canned or raw pimienta cut into strips, circles, or fancy shapes, green or red, or a mixture of both colors.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board