(2) Having selected a line fish, thoroughly cleanse it,
remove the cartilage that runs down the back, and season
with pepper, salt, mace, allspice and cloves. Put it in a
stewpan with sufficient sherry and beef gravy, in equal
quantities, to cover, put the lid on the stewpan, and let
the fish stew till tender. When cooked, take it out, and
keep hot while the gravy is being made as follows : Chop
two boned anchovies very finely, and put them, with a
lump of butter rolled in flour, in the liquor in which the
fish was cooked ; stir it over the fire till boiling, then strain
through a hair sieve, mix in the juice of a lemon and_ 1
teaspoonful of made mustard, pour it over the fish, garnish
with sippets of toast, and serve with a plate of scraped horse-
radish.
(3) Skin and clean two Lampreys, season well with mace,
cloves, nutmeg, pepper, and salt, roll them round, and
fasten with skewers ; put a lump of butter in a stewpan,
melt it over the fire, then put the fish in with £ pint of
rich gravy, one onion sliced, a bunch of sweet herbs, and
1 wineglassful each of claret, white wine and cider, and
stew the Lampreys over a slow fire, turning them occa-
sionally. When quite tender (they should take about an-
hour-and-a-half to cook), take out, put them on a dish, and
keep hot while this sauce is being made : Put an anchovy,
boned and chopped, in the cooking-liquor of the fish, thicken
it with the beaten yolk of an egg, and pour it over the
fish. Serve very hot.
(4) Mix together 2 drachms of powdered mace, |oz. of
pepper, 6 drachms of powdered cloves, a small quantity of
cayenne, and nearly loz. of salt. Prepare the Lampreys,
and rub the mixture of salt and spice well all over them.
Take some very good stock boiled to a jelly and quite
free from fat, melt as much of it as will be required,
adding for every table-spoonful 1 table-spoonful each of
rough cider and walnut and mushroom ketchups. Curl
the fish round to a proper size to fit in the vessel in
which it is to be cooked (it may be stewed in an earthen-
ware jar placed in the oven, or in a stewpan over the fire),
put it into the jar or stewpan, pour over enough of the
mixture of melted stock, cider, and ketchup to cover, put
in also an anchovy and a little lemon pickle, let it
stew slowly for forty minutes, then add a small quantity
of essence of mushrooms and a glass of port wine, and let
it simmer for ten minutes longer.
(5) Carefully clean the fish, then remove the cartilage
found running down the back, and season the fish with
ground allspice, cloves, mace, nutmeg, and pepper. Put it
into a stewpan, cover with beef gravy, and sherry or
Madeira, in equal quantities, place the lid on the pan, and
stew until the Lamprey is tender. Take it out and keep
hot ; add to the liquor three finely-chopped anchovies and
a liaison of flour and butter, strain through a fine sieve,
add a little made mustard and lemon- juice, pour it over
the Lamprey, and serve with crofltons of fried bread and
scraped horseradish for garnish.
Stewed Lamprey✪ Stewed Lamprey a la Bordelaise. — Select a large live
Lamprey, make an incision at the end of the tail to bleed
it, and keep the blood ; scald the fish, then scrape off the
skin, cut off the end of the tail, and pull out the string.
Cut the fish into medium-sized pieces, put them in a
Lampreys — co ntinued.
Page 258 · 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
(2) Having selected a line fish, thoroughly cleanse it, remove the cartilage that runs down the back, and season with pepper, salt, mace, allspice and cloves. Put it in a stewpan with sufficient sherry and beef gravy, in equal quantities, to cover, put the lid on the stewpan, and let the fish stew till tender. When cooked, take it out, and keep hot while the gravy is being made as follows : Chop two boned anchovies very finely, and put them, with a lump of butter rolled in flour, in the liquor in which the fish was cooked ; stir it over the fire till boiling, then strain through a hair sieve, mix in the juice of a lemon and 1 teaspoonful of made mustard, pour it over the fish, garnish with sippets of toast, and serve with a plate of scraped horseradish.
(3) Skin and clean two Lampreys, season well with mace,
cloves, nutmeg, pepper, and salt, roll them round, and fasten with skewers ; put a lump of butter in a stewpan, melt it over the fire, then put the fish in with £ pint of rich gravy, one onion sliced, a bunch of sweet herbs, and 1 wineglassful each of claret, white wine and cider, and stew the Lampreys over a slow fire, turning them occasionally. When quite tender (they should take about anhour-and-a-half to cook), take out, put them on a dish, and keep hot while this sauce is being made : Put an anchovy,
boned and chopped, in the cooking-liquor of the fish, thicken it with the beaten yolk of an egg, and pour it over the fish. Serve very hot.
(4) Mix together 2 drachms of powdered mace, |oz. of pepper, 6 drachms of powdered cloves, a small quantity of cayenne, and nearly loz. of salt. Prepare the Lampreys, and rub the mixture of salt and spice well all over them. Take some very good stock boiled to a jelly and quite free from fat, melt as much of it as will be required, adding for every table-spoonful 1 table-spoonful each of rough cider and walnut and mushroom ketchups. Curl the fish round to a proper size to fit in the vessel in which it is to be cooked (it may be stewed in an earthenware jar placed in the oven, or in a stewpan over the fire), put it into the jar or stewpan, pour over enough of the mixture of melted stock, cider, and ketchup to cover, put in also an anchovy and a little lemon pickle, let it stew slowly for forty minutes, then add a small quantity of essence of mushrooms and a glass of port wine, and let it simmer for ten minutes longer.
(5) Carefully clean the fish, then remove the cartilage found running down the back, and season the fish with ground allspice, cloves, mace, nutmeg, and pepper. Put it into a stewpan, cover with beef gravy, and sherry or Madeira, in equal quantities, place the lid on the pan, and stew until the Lamprey is tender. Take it out and keep hot ; add to the liquor three finely-chopped anchovies and a liaison of flour and butter, strain through a fine sieve, add a little made mustard and lemon- juice, pour it over the Lamprey, and serve with crofltons of fried bread and scraped horseradish for garnish.
Stewed Lamprey a la Bordelaise. — Select a large live Lamprey, make an incision at the end of the tail to bleed it, and keep the blood ; scald the fish, then scrape off the skin, cut off the end of the tail, and pull out the string. Cut the fish into medium-sized pieces, put them in a
Lampreys — co ntinued.
Records on this page
Stewed LampreyStewed Lamprey a la Bordelaise