(3) Prepare six large Lampreys, let the skin remain on,
clean and well dry them, and leave to drain all night. Season
the fish with 1 blade of powdered mace, loz. of white pepper,
six ground cloves, and a little salt, mixed together ; roll
the Lampreys round and pack them in a large stone jar.
Work up 4lh. of finely-chopped beef-suet, together with 4lb.
of clarified butter, pour it over the fish, cover the jar with
thick paper, and tie it tightly round to keep in the steam ;
stand the jar in a moderate oven, and bake the fish for
three hours, hook at them constantly after they are potted,
and skim off all the oil that rises to the top. Lampreys
potted in this way will keep some time provided the butter
is melted and drained off occasionally, and fresh clarified
butter used.
BiOasted Lampreys. — Mix with 2oz. of breadcrumbs half its
quantity of minced fat bacon, 1 teaspoonful of finely-chopped
parsley and sage, 1 pinch each of pounded mace, pepper,
and salt, and moisten it with the yolk of one egg. Skin,
clean, and wash a large Lamprey✪ Roasted Lampreys, cut it open, and spread
a layer of the forcemeat evenly over the inside ; roll it up,
beginning at the tail-end, fasten it with silver skewers,
and tie round with twine. Butter the skin, roll it round
the fish, fix it on a roasting-jack or spit, and roast in front
of a clear fire for about half-an-hour or a little longer ;
take the skin off the Lamprey, brash over with the beaten
yolk of an egg, sprinkle with breadcrumbs, and let it
remain in front of the fire till browned. Put in a sauce-
pan 2 table-spoonfuls each of chopped capers and boned
chopped anchovies, a piece of butter weighing between 4oz.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
827
Lampreys — continued.
and 5 >z., \ teacupful of boiling water, and 1 table-spoonful
of the vinegar that has been drained oil' the capers ; stir it
over the lire till hot and well mixed. Put the fish on a
hot dish, and serve with the sauce in a sauceboat.
Stewed Lampreys. — (1) Thoroughly clean the Lampreys in
boiling, salted water, then drain, put them in a saucepan
with a small quantity of good cider, and stew gently for
about half-an-hour. Pour some strong gravy in with the
tisli, season with mace and pounded cloves in small quan-
tities, salt, common pepper, and a pinch of cayenne. Con-
tinue stewing till tender, then take out carefully, put them
on a hot dish, and garnish with horseradish. Mix 1 wine-
glassful of port wine and 1 table-spoonful of walnut ketchup✪ Stewed Lampreys
with the cooking-liquor, dredge in a small quantity of
Hour, and stir over the lire till thick. Either pour the
gravy over the fish or serve it separately in a sauceboat
with them.
Page 257 · 2 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
(3) Prepare six large Lampreys, let the skin remain on, clean and well dry them, and leave to drain all night. Season the fish with 1 blade of powdered mace, loz. of white pepper, six ground cloves, and a little salt, mixed together ; roll the Lampreys round and pack them in a large stone jar. Work up 4lh. of finely-chopped beef-suet, together with 4lb. of clarified butter, pour it over the fish, cover the jar with thick paper, and tie it tightly round to keep in the steam ; stand the jar in a moderate oven, and bake the fish for three hours, hook at them constantly after they are potted, and skim off all the oil that rises to the top. Lampreys potted in this way will keep some time provided the butter is melted and drained off occasionally, and fresh clarified butter used.
Roasted Lampreys. — Mix with 2oz. of breadcrumbs half its quantity of minced fat bacon, 1 teaspoonful of finely-chopped parsley and sage, 1 pinch each of pounded mace, pepper, and salt, and moisten it with the yolk of one egg. Skin, clean, and wash a large Lamprey, cut it open, and spread a layer of the forcemeat evenly over the inside ; roll it up, beginning at the tail-end, fasten it with silver skewers, and tie round with twine. Butter the skin, roll it round the fish, fix it on a roasting-jack or spit, and roast in front of a clear fire for about half-an-hour or a little longer ; take the skin off the Lamprey, brush over with the beaten yolk of an egg, sprinkle with breadcrumbs, and let it remain in front of the fire till browned. Put in a saucepan 2 table-spoonfuls each of chopped capers and boned chopped anchovies, a piece of butter weighing between 4oz.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Lampreys — continued.
and 5 >z., \ teacupful of boiling water, and 1 table-spoonful of the vinegar that has been drained off the capers ; stir it over the lire till hot and well mixed. Put the fish on a hot dish, and serve with the sauce in a sauceboat.
Stewed Lampreys. — (1) Thoroughly clean the Lampreys in boiling, salted water, then drain, put them in a saucepan with a small quantity of good cider, and stew gently for about half-an-hour. Pour some strong gravy in with the tisli, season with mace and pounded cloves in small quantities, salt, common pepper, and a pinch of cayenne. Continue stewing till tender, then take out carefully, put them on a hot dish, and garnish with horseradish. Mix 1 wineglassful of port wine and 1 table-spoonful of walnut ketchup with the cooking-liquor, dredge in a small quantity of Hour, and stir over the lire till thick. Either pour the gravy over the fish or serve it separately in a sauceboat with them.
Records on this page
Roasted LampreysStewed Lampreys