Fried Lampreys with Onions

Ingredients

• Select two moderately large Lampreys
• Cut an onion in slices
• with a little butter
• season with pepper
• season with salt
• dredge over a little flour
• pour in sufficient red wine to cover
• put in a few sprigs of herbs
• two or three sprigs of parsley
• a few mushroom trimmings
• Peel two dozen very small young onions
• a pinch of sugar
• pear over a little broth

Method

1. 1

   Select and prepare the Lampreys.

2. 2

   Fry sliced onions in butter until browned, then add the fish, seasoning with pepper and salt.

3. 3

   Fry for 7-8 minutes, dredge with flour, and add red wine.

4. 4

   Stir until boiling, add herbs and mushroom trimmings, cover, and simmer.

5. 5

   Fry young onions in butter and sugar until glazed.

6. 6

   Serve fish on a hot dish with onions around it, strained sauce over the top.

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.

Fried Lampreys with Onions. — Select two moderately large Lampreys, kill and scald them, scrape off the skin, cut off the heads and tips of the tails, and divide the body into pieces. Cut an onion in slices, put them in a stewpan with a little butter, fry till nicely browned, then put in the jiieces of fish ; season with pepper and salt, and fry for seven or eight minutes, turning occasionally ; dredge over a little flour, then pour in sufficient red wine to cover. Stir all over the fire till boiling, then put in a few sprigs of herbs, two or three sprigs of parsley, and a few mushroom ' Lampreys — continued. trimmings ; place the lid on the stewpan, and simmer by the side of the fire. Peel two dozen very small young onions, put them in a flat stewpan with a little butter and a pinch of sugar, and fry till nicely browned; season, pear over a little broth

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