the pieces, sprinkle salt over them, and rah off the skin
with a cloth. Wash, place them in a stewpan, cover with
white wine, and put in a few sprigs of fine herbs, a few
sprigs of parsley, a stick of cinnamon, and a sprinkling of
salt ; boil the liquid for ten minutes, then take the stew-
pan off the fire. Put 6 table-spcpnfuls each of butter and
flour into another stewpan, stir over the fire till browned,
then pour in the liquor in which the fish was cooked, and
a little rich gravy ; mix it over the fire till boiling, then
move the stewpan to the side, and let the contents simmer
for twenty minutes. Skim the fat off the sauce, strain it
through a fine sieve, put it again in the stewpan, add 2
wineglassfuls of Madeira wine, and boil quickly to reduce
and thicken it ; then put in the pieces of fish, 2 table-
spoonfuls of red-currant jelly, and .a little lemon-peel✪ Boiled Lamprey, and
stand the stewpan over a moderate fire. Mix the blood of
the Lamprey with a little vinegar, and thicken the sauce
with it. Put some crohtons of toasted bread at the bottom
of a hot deep dish, place the fish on them, pour the sauce
round, and serve.
Boiled Lamprey with Mushrooms. — Clean and remove
the skin of a large Lamprey, cut it up into pieces, and
sprinkle with salt. Put 4oz. each of butter and flour
into a stewpan, and stir over the fire till nicely browned ;
pour in 1 pint of white wine, continue stirring until it
begins to boil, then having wiped the pieces of fish,
drop them in, and with them a bunch of fine herbs and
parsley. Boil the fish till three-parts done, then put in a
dozen raw mushrooms✪ Boiled Lamprey with Mushrooms, and continue boiling the fish slowly
for twenty minutes longer. Take the Lamprey out, curl it
round on a hot dish on which some slices of toasted bread
have been arranged, and garnish with the mushrooms
Fig. 1041. Boiled Lamprey with Mushrooms.
and small glazed onions (see Fig. 1041). Skim the fat off the
sauce, strain, and reduce it. Mix in the juice of a lemon,
a pat of butter, and a little pepper; pour it over the fish,
and serve.
Fillets of Lamprey a l’ltalienne. — Select a nice-sized
Lamprey, fillet it, and put it into a stewpan with two
chopped onions, four heads of garlic (if liked), a little
mixed herbs, 1 wineglassful of olive oil, and £ pint of
Madeira✪ Fillets of Lamprey a l’Italienne ; boil till the fish is cooked, then squeeze in the
juice of half a lemon, and reduce the sauce. Put the fish
and sauce on a hot dish, and serve.
Fried Lampreys. — Select the required quantity of small,
live Lampreys, cut off the heads and thin ends of the
tails, and let them remain for a few minutes with salt
sprinkled over them; wash and wipe well, sprinkle with
plenty of flour, plunge them into boiling fat✪ Fried Lampreys, and fry over
a clear, brisk fire; When done, drain and put them on a
folded napkin on a hot dish, garnish with slices of lemon
and fried parsley, and serve. Continental cooks usually
prefer the living fish ; but in this country it is not so easy
to obtain them fresh caught.
Page 255 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the pieces, sprinkle salt over them, and rub off the skin with a cloth. Wash, place them in a stewpan, cover with white wine, and put in a few sprigs of fine herbs, a few sprigs of parsley, a stick of cinnamon, and a sprinkling of salt ; boil the liquid for ten minutes, then take the stewpan off the fire. Put 6 tablespoonfuls each of butter and flour into another stewpan, stir over the fire till browned, then pour in the liquor in which the fish was cooked, and a little rich gravy ; mix it over the fire till boiling, then move the stewpan to the side, and let the contents simmer for twenty minutes. Skim the fat off the sauce, strain it through a fine sieve, put it again in the stewpan, add 2 wineglassfuls of Madeira wine, and boil quickly to reduce and thicken it ; then put in the pieces of fish, 2 tablespoonfuls of red-currant jelly, and .a little lemon-peel, and stand the stewpan over a moderate fire. Mix the blood of the Lamprey with a little vinegar, and thicken the sauce with it. Put some croutons of toasted bread at the bottom of a hot deep dish, place the fish on them, pour the sauce round, and serve.
Boiled Lamprey with Mushrooms. — Clean and remove the skin of a large Lamprey, cut it up into pieces, and sprinkle with salt. Put 4oz. each of butter and flour into a stewpan, and stir over the fire till nicely browned ; pour in 1 pint of white wine, continue stirring until it begins to boil, then having wiped the pieces of fish, drop them in, and with them a bunch of fine herbs and parsley. Boil the fish till three-parts done, then put in a dozen raw mushrooms, and continue boiling the fish slowly for twenty minutes longer. Take the Lamprey out, curl it round on a hot dish on which some slices of toasted bread have been arranged, and garnish with the mushrooms
Fig. 1041. Boiled Lamprey with Mushrooms.
and small glazed onions (see Fig. 1041). Skim the fat off the sauce, strain, and reduce it. Mix in the juice of a lemon, a pat of butter, and a little pepper; pour it over the fish, and serve.
Fillets of Lamprey a l’ltalienne. — Select a nice-sized Lamprey, fillet it, and put it into a stewpan with two chopped onions, four heads of garlic (if liked), a little mixed herbs, 1 wineglassful of olive oil, and £ pint of Madeira ; boil till the fish is cooked, then squeeze in the juice of half a lemon, and reduce the sauce. Put the fish and sauce on a hot dish, and serve.
Fried Lampreys. — Select the required quantity of small, live Lampreys, cut off the heads and thin ends of the tails, and let them remain for a few minutes with salt sprinkled over them; wash and wipe well, sprinkle with plenty of flour, plunge them into boiling fat, and fry over a clear, brisk fire; When done, drain and put them on a folded napkin on a hot dish, garnish with slices of lemon and fried parsley, and serve. Continental cooks usually prefer the living fish ; but in this country it is not so easy to obtain them fresh caught.
Records on this page
Boiled LampreyBoiled Lamprey with MushroomsFillets of Lamprey a l’ItalienneFried Lampreys