Potted Shrimps

Preamble
"This recipe evolved through the need to preserve the surplus harvest of shrimps fished from Morecombe Bay, and is now a renowned recipe of the area, dating from the 18th Century."

Ingredients
1 lb picked boiled Shrimps
1 teaspoon Ground Mace
A good pinch Cayenne Pepper
6 oz Butter
Pinch grated Nutmeg
Freshly ground Pepper

Method
Heat 2/3 of the butter in a pan with the seasonings and when hot, add the shrimps, stirring well. Heat and stir them so that the shrimps are impregnated with the butter, but do not boil them. Put into small pots, heat the remaining butter and when it stops foaming but is not brown, pour over the top of the pots and leave until set.