Stewed Lamprey a la Bordelaise

Ingredients

• Select a large live Lamprey
• 2 table-spoonfuls of butter
• 2 table-spoonfuls of flour
• a dozen large leeks
• 2 or 3 table-spoonfuls of raw ham
• some sliced mixed vegetables
• sufficient claret to cover
• a little gravy

Method

1. 1

   Prepare the Lamprey by bleeding and cleaning it.

2. 2

   Cut into pieces and place in a stewpan with vegetables and claret.

3. 3

   Boil for ten minutes, then strain the cooking liquor.

4. 4

   In another pan, brown butter and flour, add the cooking stock, and simmer.

5. 5

   Cook leeks in fat, add ham, then pour in the sauce and reduce.

6. 6

   Add Lamprey pieces, finish cooking, and serve garnished with leeks.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 258. The excerpt below is the record exactly as published.

Stewed Lamprey a la Bordelaise. — Select a large live Lamprey, make an incision at the end of the tail to bleed it, and keep the blood ; scald the fish, then scrape off the skin, cut off the end of the tail, and pull out the string. Cut the fish into medium-sized pieces, put them in a Lampreys — co ntinued. stewpan with some sliced mixed vegetables and fine herbs, pour in sufficient claret to cover, stand the stewpan on a sharp fire, and boil the fish for ten minutes. Take the Lamprey out, and pass the cooking-liquor through a hair sieve into a basin ; put 2 table-spoonfuls each of butter and Hour into a stewpan, stir over the fire with a spoon till lightly browned, then pour in the cooking-stock of the Lamprey. When boiling, move the stewpan to the side of the fire, and let the contents boil for twenty minutes. Cut the white part, 2in. long, off’ a dozen large leeks, put them in a flat stewpan with a little fat, and toss over the fire till nicely coloured ; put in 2 or 3 table- spoonfuls of raw ham cut in dice and a little pepper and salt ; two minutes after, pour in the sauce, previously strSining and skimming off the fat, and boil till reduced to one half ; then add the pieces of Lamprey and finish cooking them. Take the pieces of fish out carefully when done, put them on a hot dish, and garnish with the leeks. Skim the fat off the sauce, mix in a little gravy

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