Baked Lampreys

Ingredients

• the fish
• a lump of salt
• a bunch of sweet herbs
• a small quantity of grated nutmeg
• paste
• a few well-washed currants
• two or three peeled and sliced onions
• four cloves
• two or three small lumps of butter
• i pint of boiling claret

Method

1. 1

   Skin and draw the fish, split it lengthwise, remove the string, and truss it.

2. 2

   Boil in salted water with sweet herbs.

3. 3

   Drain, cool, season, and place in a buttered pie-dish with currants, onions, cloves, and butter.

4. 4

   Pour in boiling claret, cover with paste, trim edges, moisten, and bake in a moderate oven.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 254. The excerpt below is the record exactly as published.

Baked Lampreys. — (1) Skin and draw the fish, and split it lengthwise down the back, remove the string from the back, and truss it round. Put the fish into a saucepan with a lump of salt, water to cover, and a bunch of sweet herbs, and partially boil it. Drain, ieave until cold, then dust over with salt, pepper, and a small quantity of grated nutmeg. Butter a pie-dish, line it with paste, put in the Lamprey, with a few well-washed currants, two or three peeled and sliced onions, four cloves, and two or three small lumps of butter ; pour in i, pint of boiling claret,

Cook this with the app: pantry check, scaling, and the assistant.