Boiled Prawns

Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water; set the pan on a quick fire, and boil for eight minutes, skimming frequently; then remove, drain on a sieve, and serve artistically arranged, interspersed with parsley.

Buttered Prawns

Remove from their shells three breakfast cupfuls of prawns, and dredge over them salt and pepper to taste, place them in a saucepan and pour over them two breakfast cupfuls of good rich gravy, and add a small lump of butter, well-kneaded with flour, to thicken it. Then place the pan at the side of the fire, and simmer gently for five to six minutes, after which, turn the prawns out on to a dish and serve.