SHRIMP SAUCE
(Boston Cooking-School Cook Book, 1896)
To Drawn Butter Sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces.
Drawn Butter Sauce.
1/3 cup butter.
3 tablespoons flour.
1/8 teaspoon pepper.
1 1/2 cups hot water.
1/2 teaspoon salt.
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.
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