Boiled Lamprey

Ingredients

• a Lamprey
• vinegar
• white wine
• a stick of cinnamon
• a few sprigs of fine herbs
• a few sprigs of parsley
• 6 table-spoonfuls of butter
• 6 table-spoonfuls of flour
• 2 wineglassfuls of Madeira wine
• 2 table-spoonfuls of red-currant jelly
• a little lemon-peel

Method

1. 1

   Cut off the head and tail of the Lamprey, divide the body, and place in cold water with vinegar.

2. 2

   Heat until skin can be removed.

3. 3

   Drain, sprinkle with salt, and wash.

4. 4

   Cook in white wine with herbs and cinnamon for 10 minutes.

5. 5

   Prepare a sauce with butter and flour, add cooking liquid, and simmer.

6. 6

   Add Madeira, thicken with blood and vinegar, and serve over toasted bread.

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.

boiled Lamprey, with two or three onions cut up into pieces, and a few cloves and currants ; cover the dish with more of the paste, make a hole in the centre, fill up the dish with warmed butter, place the pie in the oven, and bake until done. Take it out and serve. Should it be desired, this fish may be baked in an earthenware jar, and if required to be kept for any length of time a seasoning of cloves, pepper, and salt should be added. When baked in this way no crust is required. Boiled Lamprey. — Cut the head and the end of the tail off a Lamprey, then divide the body in pieces, put them in a stewpan with cold water and vinegar, and let them grad- ually heat till the skin can be easily removed. Then drain Fig. 1040. Lamprey. For details respecting Culinary Processes, Utensils, Sauces, Jbc., referred to, see under their special heads. 82fi TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lampreys — continued. the pieces, sprinkle salt over them, and rah off the skin with a cloth. Wash, place them in a stewpan, cover with white wine, and put in a few sprigs of fine herbs, a few sprigs of parsley, a stick of cinnamon, and a sprinkling of salt ; boil the liquid for ten minutes, then take the stew- pan off the fire. Put 6 table-spcpnfuls each of butter and flour into another stewpan, stir over the fire till browned, then pour in the liquor in which the fish was cooked, and a little rich gravy ; mix it over the fire till boiling, then move the stewpan to the side, and let the contents simmer for twenty minutes. Skim the fat off the sauce, strain it through a fine sieve, put it again in the stewpan, add 2 wineglassfuls of Madeira wine, and boil quickly to reduce and thicken it ; then put in the pieces of fish, 2 table- spoonfuls of red-currant jelly, and .a little lemon-peel

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