Put a gallon of live shrimps into a pan of three quarts of boiling
water, in which a pound and half of bay salt or rock salt has been
dissolved, skim them well and boil them ten minutes, strain off the
water through a sieve, and while the shrimps are warm pull off the
heads, which with unsound ones put aside. Boil one pound of bay salt
with two quarts of water ten minutes, skimming it well, and set it by
to get cold. Pound the shrimps in a mortar with their skins to a paste,
using a little of the last water, and when it has been well worked add
the remainder of the water, boiled and strained, with this mixture:
Red sanders, in powder 1 oz.
Cayenne pepper ½ oz.
Mace, bruised ½ oz.
Bay leaf, shred ¾ oz.
Two anchovies, shred
Pass the pulp through a sieve, and, when cold, bottle it, corking and
sealing securely.