Curry of Prawns.

The prawn, although resembling the shrimp and the crayfish, is larger than either of the other Crustacea. They have a more pronounced flavor, and are at their best served as Curry. Select a quart of boiled prawns, pick them over carefully to see that all shell has been removed, rinse in cold water a moment, and dry them in a napkin. Put into a frying pan a heaping tablespoonful of butter; when hot add a chopped spring onion or a young leek, cook a few moments, and add a heaping teaspoonful of J. P. Smith's Curry Powder; stir to prevent burning, allow it to cook a moment, and add half a pint of hot water, or beef stock, one small sour apple, peeled, and cut into dice, a square of sugar, and a teaspoonful of Epicurean Sauce. Cover and simmer until the apple is cooked, then add another half pint of beef broth, or hot water containing a tablespoonful of Maggi Bouillon, stir well and rub through a small strainer; add the prawns to the sauce, heat them through, season with a small quantity of salt and a tablespoonful of tomato catsup, pour the Curry onto a hot platter, surround it with a border of boiled rice, squeeze over the Curry the juice of half a lemon, and serve.