Lampreys (Stewed)

Ingredients

• Clean the fish
• season with cloves
• season with mace
• season with nutmeg
• season with allspice
• season with pepper
• cover with good gravy
• three or four anchovies
• a little butter
• rubbed in flour
• the juice of a lemon
• a little mustard
• a glass of port or sherry wine

Method

1. 1

   Clean the fish, remove the cartilage which passes down the back, season with cloves, mace, nutmeg, allspice, and pepper; cover with good gravy, and stew till tender.

2. 2

   After removing the fish, boil up the liquor with three or four anchovies and a little butter rubbed in flour; strain the gravy, and add the juice of a lemon, a little mustard, and a glass of port or sherry wine.

3. 3

   Serve with horseradish and sippets of bread.

As published

This recipe was extracted from Recipes for the million (1891), page 126. The excerpt below is the record exactly as published.

LAMPREYS (STEWED). — Clean the fish, remove the cartilage which passes down the back, season with cloves, mace, nutmeg, allspice, and pepper ; cover with good gravy, and stew till tender. After removing the fish, boil up the liquor with three or four anchovies and a little butter rubbed in flour ; strain the gravy, and add the juice of a lemon, a little mustard, and a glass of port or sherry wine

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