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Jugged Lampreys
From The encyclopaedia of practical cookery, 1892
Serves 1
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.
Jugged Lampreys. — Clean a Lamprey, cut off the head and tip of the tail, divide the body into large pieces, put them in a stewpan with a piece of butter, and fry till browned. Then put in some truffles and morels and fry them also. M hen nicely coloured, pour in 4 pint of red wine, and season with pepper, salt, and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.