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   MSGID: 34722.fidonet_cooking@1:105/500 2d6e7174   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lancashire Shrimping (18th Century Style)   
    Categories: Seafood, Shrimp   
         Yield: 1 servings   
       
       600 ml Shrimp; boiled   
       125 g  Butter; Danish or French   
              - preferred   
       1/4 ts Powdered mace   
         1 pn Grated nutmeg   
         1 pn Cayenne   
              Clarified butter   
              Brown bread and butter   
       
     Shrimps--mainly the brown "Crangon crangon"--were fished by boat,   
     sometimes by horse and cart in water up to 5 feet deep, along the   
     sandy breasts of the Morcombe bay channels. The hard ridged bottoms   
     of the bay made the trawl bump and vibrate, a horrible feeling   
     transmitted through the boat. The shrimps were boiled on board in   
     seawater to which extra salt had been added, the water being heated   
     in coal-fired boilers. First they were put into the cod end of an old   
     trawl net, then dunked into the boiling water--the colour changed   
     through green to red--and finally put overboard to cool off rapidly   
     in the sea. A rough trade, and for the men with horses and carts,   
     sometimes a painful one, if they happened to tread on the poisoned   
     spine of the submerged weever fish.   
        
     When the boats returned to shore, the womenfolk and children of the   
     fishermen were waiting to "pick" the shrimp and "pot" them in spiced   
     butter... a task which often meant working until 3 or 4 in the   
     morning. The "Factories Act", and cheaper imported shrimp, has now   
     seen an end to this traditional trade. A few hardy individuals still   
     work the bay using methods that their forebears perfected.   
        
     Today's shrimp, cold stored or frozen, do not lend themselves to   
     "potting". If you happen to have fresh shrimp available then try this   
     old Lancashire method of preparing them. Traditionalists should use   
     Danish butter as this is the only butter ever used in this localized   
     potting industry. For every 600 ml of picked (shelled) shrimp you   
     need 125 g of butter, melted with 1/4 ts powdered mace, a pinch of   
     cayenne, and some grated nutmeg. Heat all together thoroughly. Put   
     into small pots and cover with a 1/2" layer of clarified butter when   
     cool, and then foil. Refrigerate for 24 hours. The potted shrimp   
     should keep for 3 or 4 days if refrigerated and covered with at least   
     1/2" of clarified butter. Serve with brown bread and butter.   
        
     Danish, or French, butter is made differently to British (and most US)   
     butters and has a milder flavor which is well-suited to this dish.   
        
     Recipe by Ron Curtis   
       
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