Roasted Lampreys

Ingredients

• Mix with 2oz. of breadcrumbs
• half its quantity of minced fat bacon
• 1 teaspoonful of finely-chopped parsley
• 1 pinch of pounded mace
• 1 pinch of pepper
• 1 pinch of salt
• moisten it with the yolk of one egg
• Skin, clean, and wash a large Lamprey

Method

1. 1

   Prepare the forcemeat and spread it inside the cleaned Lamprey.

2. 2

   Roll it up, secure with skewers, and roast over a clear fire.

3. 3

   After roasting, remove the skin, brush with egg yolk, sprinkle with breadcrumbs, and brown further.

4. 4

   Serve with a sauce made from capers, anchovies, butter, boiling water, and vinegar.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 257. The excerpt below is the record exactly as published.

iOasted Lampreys. — Mix with 2oz. of breadcrumbs half its quantity of minced fat bacon, 1 teaspoonful of finely-chopped parsley and sage, 1 pinch each of pounded mace, pepper, and salt, and moisten it with the yolk of one egg. Skin, clean, and wash a large Lamprey

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