Lampreys, Stewed

Ingredients

• the lamprey
• three or four onions
• a tablespoonful of chopped parsley
• a glassful of red wine
• sufficient stock to cover
• a dozen mushrooms
• grated lemon-rind and a little juice
• pepper and salt

Method

1. 1

   Rub the lamprey with salt, wash in warm water, cut off the head, tail, and gills, and cut into pieces.

2. 2

   Slice onions into a stewpan, dip lamprey pieces in flour, lay over onions, add mushrooms, parsley, lemon, pepper, salt, red wine, and stock.

3. 3

   Cover and stew gently for two hours.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.

Lampreys, Stewed. — Rub the lamprey well with salt, and wash it in water (warm) to get rid of the slime. Cut off the head, tail, and gills, empty it, then cut into pieces three inches long. Slice three or four onions into the bottom of a stewpan, dip each piece of lamprey into flour, and lay over the onions. Add next a dozen mushrooms, a tablespoonful of chopped parsley, grated lemon-rind and 42 TESTED RECIPES. a little juice, pepper, and salt. A glassful of red wine and sufficient stock to cover

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