Shrimp Sauce
Shrimps are the smallest shell-fish of the lobster species. Put them into salted boiling water. They are done when they have turned entirely red. When cold, pull off the heads, and peel off the shells from the bodies; or squeeze out the meat with your fingers. Have ready some nice drawn butter, and thicken it with the shrimps, either chopped or whole. Season the sauce with mace or nutmeg powdered, and give it one boil up. Shrimp sauce is eaten with salmon and other fine fish.