Lampreys in Gravy

Ingredients

• lampreys
• salt
• cloves
• mace
• nutmeg
• pepper
• allspice
• very strong beef gravy
• port wine
• sherry or Madeira

Method

1. 1

   Remove cartilage from lampreys, season, and place in a saucepan with beef gravy, port wine, and sherry or Madeira.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 49. The excerpt below is the record exactly as published.

peppers chopped fine and moistened with a few drops of lemon juice. Cut the slices in halves and press the two halves together. z8i OCTOBER 15TH "A man may feel thankful, heartily thankful, oyer a dish of plain mutton with turnips . . . when he shall confess a perturbation of mind inconsistent with the purposes of the grace, at the presence of venison or turtle." — Charles Lamb. AS an accompaniment for mutton a puree of turnips is sometimes welcome. Cook until tender pared and sliced turnips in salted boiling water. Press through a colander; add a tablespoonful of butter rubbed in one of flour ; pepper and salt, and a half cup- ful of cream heated with a tiny bit of soda. When it has all boiled up once, take from the fire and stir in a beaten ^gg- Do not let it boil again, but set the saucepan in boiling water for a few min- utes, stirring occasionally. OCTOBER i6th "Have a munch of grouse and a hunk of bread." — ^Robert Browiong ("Donald"). CUT the meat from the breast of a plump grouse; break up the car- cass into small pieces, put into a saucepan with two tablespoonfuls of chopped bacon, a chopped onion, four whole cloves, a little mace and a small 182 bay leaf, a little parsley and a stalk of celery, a peppercorn and one minced car- rot. Add three cups of stock and simmer for two hours. Strain and skim off the fat. Cook the pieces of breast in butter^ or olive-oil, to a light brown on each side; add the sauce, a little salt, and a gill of claret, and simmer for five min- utes- OCTOBER 17TH "A most sharp sauce — and is it not well served into a sweet goose?" — Shakespeare (''Romeo and JuUet"). A SAUCE sharp enough for a sweet goose or any other amiable fowl is made with one cupful of brown stock, two tablespoonfuls of but- ter, one tablespoonful of flour, two table- spoonfuls of chopped capers, two table- spoonfuls of vinegar, one tablespoonful of chopped chives, one teaspoonful of sugar, one-half teaspoonful of salt, a little cay- enne pepper. Brown the butter, rub the flour into it, then add the stock and the other ingredients; cook for ten minutes, stirring constantly. 183 OCTOBER i8th ^ I eat a palatable fig." — ^Robert Browning ("Ferishtah's Fancies"). SOAK dried pulled figs in cold water for some hours, then stew them until they swell. Lift them carefully on to the dish in which they are to be served ; let them cool and arrange around them whipped cream, flavored with sherry, maraschino, or essence of almond and slightly sweetened with powdered sugar. OCTOBER 19TH *' Pudding our parson eats, the squire loves hare. But white-pot thick is my Buxoma's fare." —Gay. WHITE bean soup, or " white- pot," as it used to be called, is both nourishing and delicious made as follows: Soak one cupful of white beans over night in plenty of water. In the morning put them in a soup pot with three quarts of cold water. Cook for five hours. Strain through a sieve, rubbing the beans through as thoroughly as possible; add salt, white pepper, a large tablespoonful of butter, and a cup of cream; also a teaspoonful of celery salt. Cook twenty minutes. Serve with croutons of bread. 184 OCTOBER 20TH "Tidbury drank water with his meals, if meals those miserable scraps of bread and cheese, or bread and sausage, could be called, which he lined his lean stom^ with." — ^Thackeray. CHOP a pound and a half of pork and the same of veal, cleared of skin and sinews, and three-quarters of a pound of beef suet ; mince and mix them; steep the crumb of a penny loaf in water and mix it with the meat. Sea- son with dried sage, salt, and pepper. This is an old English recipe. OCTOBER 2IST ''I can teach sugar to slip down your throat in a million ways." — Dekeer and Ford. ADD to the white of an egg an equal quantity of very strong black coffee, then stir in as much confectioner's sugar as you can and keep the mixture soft enough to mould. When it is a smooth paste, roll small pieces be- tween the palms, making little balls; press between halves of English wal- nuts, removed from the shells without breaking. i8S OCTOBER 22D "I will make an end of my dinner. There's pippins and cheese to come." — Shakespeare ("Merry Wives of Windsor"). A FINE hot dessert for a cool day is made by enclosing each tart pippin in a crust of puff paste, baking in a slow oven, and sprinkling with sugar ten or fifteen minutes before taking them out. Serve a sauce of thick cream, sugar, and nutmeg to pour over them, and have a cream cheese to eat with them. OCTOBER 23D "Hovering mute and inaccessible on the outskirts of Aesthetic tea."— Cablyle ("Sartor Resartus"). TO have tea that is truly "aes- thetic" in taste and appearance, make it precisely as drip-coffee is made. The tea should be placed in a fine strainer, such as comes with the French coffee-pots, the strainers occasionally sold with teapots having too coarse holes for the purpose. Pour boiling water through the tea, then pour it back over the leaves a second time. Tea should always be served in a china teapot finished on the inside with a hard 186 glaze, the porous earthenwares invari- ably becoming after a short time im- pregnated widi the tannic-acid flavor. OCTOBER 24TH ''Yon shapeless nothing in a dish." — Cowper ("Poems"). PLACE in a shallow dish sponge or other plain cake, and rather close together stick blanched almonds in regular rows. Pour over it half a pint of warm custard, a spoonful at a time, and set away to cool. Eat cold, with whipped cream, sweetened slightly and flavored, or with cold custard. This old- fashioned dessert is known as Hedgehog Trifle, and if the almonds are left stand- ing pretty well out of the cake, its ap- pearance justifies its name. OCTOBER 2STH "'Something alls my gracious master,' cried the keeper of the seal. 'Sure, my lord, it is the lam- preys served at dinner, or the veal.' " — ^Thackeray ("Rebecca and Rowena"). THE ancient Worcester way of cooking lampreys was to remove the cartilage which runs down the back, after cleaning carefully , and 187 season with a little salt, cloves, mace, nutmeg, pepper, and allspice; put in a small saucepan with very strong beef gravy, port wine, and an equal quantity of sherry or Madeira

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