Lamprey, Roasted

Ingredients

• a large lamprey
• four ounces of finely-grated bread-crumbs
• two ounces of fat bacon, chopped small
• two tablespoonfuls of minced parsley
• a pinch of powdered mace
• half a salt-spoonful of salt
• the same of pepper
• the unbeaten yolk of an egg

Method

1. 1

   Wash the lamprey, empty it, and remove cartilage.

2. 2

   Fill with forcemeat made of breadcrumbs, bacon, parsley, mace, salt, pepper, and egg yolk.

3. 3

   Sew securely, simmer gently for 15 minutes, then roast over a clear fire, basting frequently.

4. 4

   Brush with egg yolk, cover with breadcrumbs, and brown.

5. 5

   Serve with a sauce of anchovies, capers, and melted butter.

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, Roasted.— Take a large lam- prey. Wash it thoroughly in warm water, to LAM (364) LAN remove the slime. Open and empty it, cut off the head, tail, and gills. Take out the cartilage and a string on each side of it down the back, and fill it with a forcemeat made of four ounces of finely- grated bread-crumbs, two ounces of fat bacon, chopped small, two table- spoonfuls of minced parsley, a pinch of powdered mace, half a salt- spoonful of salt, and the same of pepper, and the unbeaten yolk of an egg

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