Lamprey, Potted

Ingredients

• a dozen lampreys of moderate size
• half a dozen blades of mace
• a dozen cloves
• two ounces of white pepper
• three ounces of salt
• half a pound of melted beef suet
• two pounds of clarified butter

Method

1. 1

   Clean the lampreys, remove heads, tails, and gills.

2. 2

   Dry and drain.

3. 3

   Pound mace and cloves to powder, mix with white pepper and salt, and season the lampreys.

4. 4

   Curl and place in a stone jar, pour melted suet and clarified butter over them.

5. 5

   Bake in a moderate oven, removing oil as it rises.

6. 6

   Store in a cool place.

7. 7

   When needed, heat in a fresh jar with fresh butter.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 812. The excerpt below is the record exactly as published.

Lamprey, Potted.— Take a dozen lam- preys of moderate size. Empty them, and cleanse them thoroughly from slime, by washing them in hot water, cut off the heads, tails, and gills, and take out the cartilage, and a string on each side of it, down the back. Drj' them well, and let them drain for several hours before proceeding further. Pound half a dozen blades of mace and a dozen cloves to a fine powder. Mix with them two ounces of white pepper, and three ounces of salt, and sprinkle this seasoning inside, and all over the lampreys. Curl the fish round, and lay them in a stone jar. Pour over them half a pound of melted beef suet, and two pounds of clarified butter

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