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📝 Description
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🥘 Ingredients
1/4 lb. salt to each gallon of water.
👨🍳 Method
Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned method of boiling prawns this week, and I found that it still holds up beautifully in today's kitchen. The simplicity of the recipe is its charm—just salted boiling water and a careful eye on the clock. I was delighted to discover that the prawns turned a vibrant pink almost instantly, a stark contrast to the muted colours of modern farmed shrimp. It was like watching a tiny, edible sunset in my pot. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The key is not to overcook them; I found that 7 minutes was just right for perfectly tender prawns. Serve them chilled with a squeeze of lemon, or toss them into a pasta dish for a quick and elegant meal. Next time, I'll try this method with fresh, local shrimp—it's a classic technique that deserves to be enjoyed today.
