Traditional Potted Shrimps

Melt unsalted butter in a saucepan over a very low heat.

Infuse the butter with spices: ground mace (essential), nutmeg, cayenne pepper, and a little black pepper.

Gently stir in peeled brown shrimps (small North Sea shrimps).

Warm them through very gently – do not let them fry or boil.

Spoon the shrimps into individual ramekins or small jars.

Pour the spiced butter over the top until the shrimps are completely submerged and sealed.

Refrigerate until the butter is firm and set.

Serve with hot, crusty toast or brown bread.