Boiled Prawns

Serve boiled prawns in the shells with cocktail sauce.

Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water; set the pan on a quick fire, and boil for eight minutes, skimming frequently; then remove, drain on a sieve, and serve artistically arranged, interspersed with parsley.