The Butte inter mountain. [volume] (Butte, Mont.) 1901-1912, 1901-08-29
HOW THE SHRIMP ARE PEELED
and Individual Taste Governs
After All.

3AASVA zAAAs
while in one Of the restaurants one
day." remarked rotund, good nature9
fellow yesterday, II heard a stranger
ask one of the walters a question that
attracted my attention, because I have
often pondered over the same weighty
problem. Which Is the best way to peel
shrimp asked the stranger, and the
waiter proceeded to drawl out long ex-
PLANTATION which amounted. after all, to
the quintessence Of equivocation which
Dickens put into the mouth Of one of
his characters-'still. at the same time,
to certain extent and as far as it goes,
of course Really this problem of the
best method of peeling shrimp is very
important to the man who Is fond of
tickling his palate with these pink
dainties. Fashion has practically given
the question over to individual taste and
simply calls ON every fellow to do the
best he can under the circumstances.
"The nicer proprieties usually observed
by the well-bred man or woman at the
table cannot be respected when one sails
into dainty dish of shrimp, and thence
even the ultra fashionable are extremely
liberal in the matter, allowing each fell
low to use his own judgment. So there
,
if / may use a corncrib expression. Ask
one friend and he will tell you that the
quickest and best way is to begin at the
heao and work your way gradually
al Id the circle to the point of begin
| ming.
ASK another friend and he will prob
ably tell you to pinch off the tip of the
tail first, remove a few of the short
claws and then rip the monster up the
back, as the saying goes, until the head
is reached, and then pull off the two
side scales that protect the gills = if
shrimp have gills-and there you are
he Is then skinned from the tip of his
tail to his dark brown eyes. One may
| then pounce upon him without further
| delay.
St another friend will insist that the
head should be pinched off first. This
| it is commended will produce sort OF
| relaxation in the compactness and rig
| idity of the vertebrae, loosening the &C.
| mented joints, as it We're, and leaving
| the lower part of the body practically
| unattached to the thin shell which in
| cases the meaty and eatable part of the
| shrimp. But other men who are equally
| AZ well versed in the anatomy of the
shrimp insist that just the reverse i:
true. and that pinching the head off frs
produces a certain muscular rightly
which greatly delays the peeling process
and makes the task more difficult
$50 there are many ways Of peelins
a shrimp, and the fellow described in thu
old saw, who was so stingy that he would
| skin flea for its hide and talloW' wa!
| confronted by no more difficult under
taking than the average man who sit!
down with dish Of river shrimp before
him. For the benefit of those who ar,
not accustomed to handling shrimp a
the table and who rarely have an op
| portunity to enjoy this delicacy l would
suggest that in the first place they re
move the thingumbob then pinch of
the dofunnys, slit the whatyoumaycall
it and pull it off, and then you hav,
the whole capoodle. But really. peelins
shrimp is a matter of practice and ever,
fellow does it his own way after ALL"