Fried Shrimp © 1947
Allow about half a pound of raw shrimp for each serving. Drop the whole shrimp in boiling salted water and simmer about twenty minutes. Drain in a colander: then place in cold water to cool. Remove the shell carefully and with a sharp pointed knife take out the black line that runs the length of the body. Dry thoroughly with paper towels; then place on a large piece of heavy waxed paper. Sprinkle the shrimp with five or six drops of evaporated milk or top cream — even this little bit goes a long way for a pound. Work the shrimp around with your fingers so that each has a very light coating.
Pour on several tablespoons of meal and shift around so it will cover the shrimp completely. Drop into a large skillet of hot vegetable shortening and cook to a delicate brown on both sides, turning as little as possible. Serve with tartar sauce, French frys, lettuce-tomato salad and rye bread.
The Groom Boils and Stews: A Man's Cook Book for Men