Fotted Lampreys
From The encyclopaedia of practical cookery, 1892
Serves 12
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 256. The excerpt below is the record exactly as published.
Fotted Lampreys. — (1) Prepare twelve Lampreys, wash thoroughly in several waters, and wipe them dry. Leave for a day, then season with pepper, salt, ground mace, and cloves ; put the fish into a stone or earthenware pot, curling them round, pour over 21b. of clarified butter and 41b. of beef-suet, put a piece of paper over the pot, and bake in a moderate oven. Skim off the oil frequently, and take out of the oven when done. Now pour off as much of the butter and suet as possible, cover with more butter, and put away in a dry place. (2) When the Lampreys are prepared, rub into them a mixture of 6 drachms of cloves, 2 drachms of mace, each finely powdered, 4oz. of pepper, loz. of salt, and a small quantity of cayenne
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