586. Prawns

If you have no lemon for garniture, get the dish they are to go upon and likewise another of the same size, turn one bottom upwards, then dish your prawns one by one with the heads inwards upon their backs touching each other; when you have got quite round the bottom of the dish, take a handful of tightly squeezed picked parsley, and put into the middle, take the other dish, and put on to it holding it tight with your finger and thumb, turn it over, take off the dish, add then some more upon them, use cucumber or parsley round them.;,

587. Prawns - To Boil

Prawns require plenty of boiling water, when the water boils add a quarter of a pound of salt for each three quarts of water, let the water boil very fast, clear off the scum and toss in the prawns, keep them boiling as fast as you can for seven or eight minutes; take them out and drain them, keep them in a cool place. They are sent to table on a napkin with, dry toast and fresh butter, or brown bread and butter in slices

588. Prawns

Dish them upon a large lemon, sticking the horn on the head into the lemon, beginning from the bottom and keep going round until, you get at the top, introduce a few pur6es of parsley between, put the lemon upon a napkin or cut paper.

589. Prawns

When in perfection they have an excellent smell, and their flavour is very sweet, they are firm and stiff, the tails which turn inwards particularly. When the prawns are fresh their colour is very bright, but if stale they are pale and clammy to the touch.

590. Plaice

And Flounders should be sprinkled with salt, and wrapped in a towel an hour previous to cooking, and be fried as soles, etc.

591. Prawns To Serve

Take a pound and a half of fine prawns; pick, and trim them neatly; have ready a deep dish or soup plate, the centre of which fill with any sort of salading you please, provided it has no smell; cover this with a large napkin, folded square, and the corners turned down, so as to form an octagon, leaving no more than the border of the plate or dish visible. Place a handful of nice green parsley on the napkin, and the prawns in a pyramid on it.