Boiled Lamprey with Mushrooms

Ingredients

• a large Lamprey
• 4oz. of butter
• 4oz. of flour
• 1 pint of white wine
• a dozen raw mushrooms
• a bunch of fine herbs
• parsley

Method

1. 1

   Clean and cut the Lamprey into pieces, sprinkle with salt.

2. 2

   Brown butter and flour, add white wine, and boil.

3. 3

   Add fish and herbs, boil until three-parts done, then add mushrooms and continue boiling for 20 minutes.

4. 4

   Serve fish curled on toasted bread with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 255. The excerpt below is the record exactly as published.

Boiled Lamprey with Mushrooms. — Clean and remove the skin of a large Lamprey, cut it up into pieces, and sprinkle with salt. Put 4oz. each of butter and flour into a stewpan, and stir over the fire till nicely browned ; pour in 1 pint of white wine, continue stirring until it begins to boil, then having wiped the pieces of fish, drop them in, and with them a bunch of fine herbs and parsley. Boil the fish till three-parts done, then put in a dozen raw mushrooms

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