I tried making Buttered Prawns Or Shrimps this week, eager to test the mettle of Mrs. Beeton's 1861 technique against my modern kitchen. I found the process delightfully straightforward, a stark contrast to the intricate seafood dishes I usually attempt. The biggest surprise? The sheer power of a simple roux to thicken the stock into a luscious, velvety sauce. I simmered gently, as instructed, and the prawns turned a delightful pink, absorbing the flavors beautifully. This dish is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The key is to have your roux and stock hot and ready, then it's a mere three minutes of simmering. I served it with toasted sippets, as suggested, but I think a modern twist with some crusty sourdough would be equally delightful. Next time, I might even try the cream sauce variation for an extra touch of decadence. But for now, I'm content to savor the simple elegance of this vintage recipe, a testament to the timeless appeal of well-cooked seafood.