Clean and pick 3 dozen prawns. Heat some dripping in a large Saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)