Practical household cookery

Bream are taken in large quantities in the Broads and rivers of Norfolk during the spring months, and sent from there to the great inland towns, where during Lent and the Hebrew Passover they are in constant demand, and command a good price. 448. SEA BREAM, MAÎTRE D'HÔTEL. Bream is prepared similarly to red mullet (No. 435), and can also be cooked and dressed with any other fish sauce, according to taste. Eemarks on Lahprets. Lampreys are in season from March to July, and are still considered great delicacies in the London market, although they do not possess such a high repute as in bygone days. Their average size is from one and a half to three pounds. They principally come from the Severn and the Thames, but none are in the market during the winter. 450. LAMPREY. MATELOTTE. Put two lampreys into an earthen or tin vessel with plenty of freezing salt, with which they must be scoured well, and afterwards thoroughly washed in several waters. By this means only can they be freed from the slimy mucus which adheres to them. Then trim and cut into pieces of about three inches long ; Place these in a stewpan with a sliced carrot and onion, a little ground mace, a dozen peppercorns, a few sprigs each of thyme and parsley, three bay-leaves, a few button mushrooms, and salt. Moisten this with a pint of port wine and let it stew gently on a moderate fire till done; then take half the liquor in which the fish have been stewed, reduce it in a small saucepan with a little brown sauce, add a glass of port wine, and as soon as this sauce is reduced to its proper consistency add a little butter, a little essence of anchovies, and the juice of a lemon. Pass it through a tammy into a bain-marie containing the mushrooms at first put with the fish ; add two dozen small stewed onions (287) and a few quenelles of fish, previously cooked in fish broth. Keep these hot, and meantime drain the pieces of lamprey; dish them up; pour the sauce over; garnish round with the tails of either prawns, shrimps, or crayfish, and serve. 460. LAMPREY, BORDELAISE. Cleanse two fine lampreys as in the foregoing; form them into a circular shape by fastening with a string; stew in a pint of claret with the addition of vegetables and dried herbs as in the Matelotte, to which two mashed cloves of garlic must be added, and as soon as they are properly cooked reduce their liquor in a stewpan with a similar quantity of brown sauce and a little essence of mushrooms to its proper consistency; then add a little / essence of anchovies, a little grated nutmeg, a small quantity of cayenne, and the juice of a lemon ; stir this well together and pass it through a tammy into a bain-marie containing two dozen button mushrooms and the tail of a small lobster, properly prepared and cut into small dice for that purpose. Dish up the lampreys after having drained them; sauce them over; garnish with a border of croutons fried in butter, and serve. 461. LAMPREY, CITIZEN'S STYLE. Clean two lampreys as in No. 450, rub them over gently with some mixed white spices, place them in an earthenware pan in a cool place, and let them be for twenty-four hours; after which, stew gently with the moisture that has run from them, add an ounce of butter and half a pint of beef gravy, or enough to cover the fish. When nearly done add a glass of port wine, then complete the cooking by sprinkling a tablespoonful of chopped parsley over the fish, and dish up, when properly cooked, with their liquor, and serve. Note, — Lampreys cut in pieces and properly seasoned are also made into pies. They are exceedingly good and appreciated in Gloucestershire, where they are prepared and baked in that style, and eaten cold as well as hot. Remarks on Haddock.