One quart of shrimps, that is two cans; two ounces of fresh butter with two teaspoonfuls of flour mixed in it; half a pint of hot rich sweet milk; half a pint of hot water; one teaspoonful of crushed celery seed; one pinch of nutmeg; one teaspoonful of salt; half a teaspoonful of pepper; four yolks of fresh eggs, mix the butter and flour together and put it into a stew pan and let it fry a minute, then stir in the milk and water and let it come to a boil, then add the celery, nutmeg, salt and pepper, and put in the shrimps, and when they are hot, but not boiling, beat the yolks with two tablespoonfuls of milk and stir them in, when they are scalding hot take them off the fire, they must not boil.