Cassell's dictionary of cookery

remove the slime. Open and empty it, cut off the head, tail, and gills. Take out the cartilage and a string on each side of it down the back, and fill it with a forcemeat made of four ounces of finelygrated bread-crumbs, two ounces of fat bacon, chopped small, two table- spoonfuls of minced parsley, a pinch of powdered mace, half a saltspoonful of salt, and the same of pepper, and the unbeaten yolk of an egg. Sew the body of the lamprey securely, to prevent the forcemeat escaping, and roU it round and round. Fasten it with sUver skewers, and bind it with twine ; put it into a stewpan, cover it with water, and let it simjner very gently for a quarter of an hour. Take it out, drain and dry it, rub it all over with dripping, fasten it on the spit, roast it before a clear fire, and baste it plentifully. When it is nearly done enough take off the skin, brush it over with the yolk of an egg, strew bread-crumbs thickly upon it, and let it remain until nicely browned. Serve it on a hot dish, and send the following sauce to table in a tureen : — Bone and poimd two anchovies. Mrs them with two table-spoonfuls of chopped capers, and stir them into a quarter of a pint of good melted butter. Add a table-spoonful of the vinegar with which the capers were covered ; let the sauce boil up once, and serve immediately. Time to roast, forty minutes. Probable cost, uncertain, lampreys being seldom offered for sale. Sufficient for four or five persons. Lamprey, Stewed. — Rub a moderatesized lamprey with salt, wash it in warm water to cleanse it from slime, cut off its head, tail, and gills, season with pepper, salt, and nutmeg, and cut it into pieces about three inches in length. Put these pieces into a stewpan with three or four small onions, a dozen buttonmushrooms, a bay-leaf, a table-spoonful of chopped parsley, a small piece of thin lemonrind, three-quarters of a pint of boiling stock or water, and a glass of sherry. A larger proportion of wine may be used, if liked. Simmer very gently until done enough. Thicken the gravy with a piece of butter rolled in flour, and boil for a few minutes longer. Take out the fish, place it on a hot dish, squeeze the juice of half a lemon over it, and strain the sauce upon it. Garnish with cut lemon. Time, an hour and a half. Probable cost, uncertain, lampreys being seldom offered for sale. Sufficient for four or five persons. Lancashire Hot Pot. — Take three pounds of the best end of a neck of mutton, four mutton kidnej-s, a score of oysters, four onions, and three pounds of potatoes. Divide the mutton into chops, cut off about two inches and a half from the end, and trim away all superfluous fat. Place a layer at the bottom of a brown earthenware stewpot, (called in Lancashire a "hot-pot dish,") and put over the mutton a layer of sliced kidneys, an onion cut into thin slices, four or five oysters, and half a pound of sliced potatoes. Sprinkle a salt- Bpoonful of salt, a salt-spoonful of pepper, and a tea-spoonful of curry-powder over them ; then repeat the previous performance until the dish is full. Place whole potatoes at the top, and pour in the oyster Hquor and half