Stewed Lamprey

Ingredients

• Rub a moderate-sized lamprey with salt
• three or four small onions
• a dozen button-mushrooms
• a bay-leaf
• a table-spoonful of chopped parsley
• three-quarters of a pint of boiling stock or water
• a glass of sherry
• squeeze the juice of half a lemon over it

Method

1. 1

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

2. 2

   Put these pieces into a stewpan with onions, mushrooms, bay-leaf, parsley, boiling stock, and sherry.

3. 3

   Simmer gently until done.

4. 4

   Thicken the gravy with butter rolled in flour, boil for a few minutes, then serve the fish with lemon juice and strained sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 813. The excerpt below is the record exactly as published.

Rub a moderate- sized lamprey with salt, wash it in warm water to cleanse it from slime, cut off its head, tail, and gills, season with pepper, salt, and nut- meg, and cut it into pieces about three inches in length. Put these pieces into a stewpan with three or four small onions, a dozen button- mushrooms, a bay-leaf, a table-spoonful of chopped parsley, a small piece of thin lemon- rind, three-quarters of a pint of boiling stock or water, and a glass of sherry. A larger pro- portion of wine may be used, if liked. Simmer very gently until done enough. Thicken the gravy with a piece of butter rolled in flour, and boil for a few minutes longer. Take out the fish, place it on a hot dish, squeeze the juice of half a lemon over it

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