Cassell's dictionary of cookery

let them lie in cold water for half an hour, then boil them in vinegar and water for i six or eight minutes. After this they may be I either minced with the fry, or cut 'into thin 1 slices and placed between the halves of the head, or chopped small and mixed smoothly with a dessert-spoonful of flour, half a teaspoonful of salt, a quarter of a tea-spoonful of pepper, a tea-spoonful of finely-minced parsley, and about a square inch of thin lemon-rind, ; finely grated. Work all weU together with a \ well-beaten egg, have ready a pan of boiling ; fat, drop the mixture into it from a spoon in small round cakes, and fry them to a bright brown colour. Drain the fat thoroughly from them before serving. Time, three or four minutes to fry the cakes. Lamb's Pluck {sec Lamb's Fry). I Lamprey. — This not very wholesome, but rare and rich fish, was a great favourite in ancient times, and is well known to the student of English history, as it was an attack of indigestion, brought on by eating of it too freely, which caused the death of Henry 1. Lamprey is generally served either stewed or potted, and cannot be eaten too fresh. It requires twice as much stewing as an eel, and should be partially boiled before it is either broiled or fried. Lamprey, Potted.— Take a dozen lampreys of moderate size. Empty them, and cleanse them thoroughly from slime, by washing them in hot water, cut off the heads, tails, and gills, and take out the cartilage, and a string on each side of it, down the back. Drj' them well, and let them drain for several hours before proceeding further. Pound half a dozen blades of mace and a dozen cloves to a fine powder. Mix with them two ounces of white pepper, and three ounces of salt, and sprinkle this seasoning inside, and all over the lampreys. Curl the fish round, and lay them in a stone jar. Pour over them half a pound of melted beef suet, and two pounds of clarified butter. Tie three or four folds of paper over the top of the jar, and bake in a moderate oven. Keep looking at them whilst baking, and as the oil works up remove it. Lay them in a cool dry place, in the same jar in which they were cooked. When wanted for use, do not send the old butter to table with them, but put as many as are required into a fresh jar, let them heat in the oven, then cover them with fresh butter. They will keep good for four or five months. Time, three hours to bake. Probable cost, uncertain, lampreys being seldom ofltered for sale. Lamprey, Roasted.— Take a large lamprey. Wash it thoroughly in warm water, to LAM (364) LAN