Prawns is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of a lemon decorated with prawns and parsley that can also be served as a supper dish. The full recipe is presented here and I hope you enjoy this classic British version of: Prawns.
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This is a classic recipe for a Victorian version of Prawns that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 349.—PRAWNS.
Cut one end of a lemon so as to enable it to stand firmly on its base upon a folded napkin ; then stick the proboscis or horn of the prawns into the lemon-in circular rows—commencing at the base of the lemon ; and between each row of prawns fill in the vacuum with picked fresh parsley. Prawns dished up in this manner form a very pretty dish, suitable either for second course, breakfast, or supper.
Modern Redaction
Ingredients:
1 lemon
45 prawns (about)
fresh parsley
Method:
Cut off one end of the lemon so that it will stand up on a plate covered with a napkin. Take the prawns and holding them by their heads insert the horn or proboscis into the lemon. Add the prawns to the lemon in staggered rings so that the lemon is covered (fill any gaps with parsley).
