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Prawn Savoury
I discovered this recipe in a charming booklet called Menus and Recipes for AGA Cookery Demonstrations, first published in 1939. It makes a lovely light brunch
Ingredients
- 8 large prawns
- 8 fingers of toast
- 8 rashers of streaky bacon
- Lemon juice
- Seasoning
Method
(Serves 4)Shell the prawns and sprinkle with lemon juice and seasoning.
Roll each prawn in a thin rasher of streaky bacon.
Lay them on a baking sheet and place them in the roasting oven for around 5-7 minutes.
Serve on fingers of hot buttered toast.
From 'The New AGA Cook' by Laura James published by Absolute Press