Stewed Shrimps

Pick one quart of shrimps, reserve their tails, and place the remainder in a stewpan
with one-half pint of water, and pour in a little vinegar; also put one-half blade
of mace; let them simmer at the side of the fire for fifteen minutes, stirring occasionally.
Strain the liquor into another saucepan, add the tails, half of a grated nutmeg,
a small quantity of salt, and two ounces of butter that has been worked with two
tablespoonfuls of flour, and stir them over the fire for about fifteen minutes. Toast
a thin slice of bread, cut it into strips, place them at the bottom of a hot dish, pour
the stew over them, garnish with parsley, and serve.