Another way.
To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.—Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold.