Stewed Lamprey

Ingredients

• two Lampreys
• £ pint of rich gravy
• one onion sliced
• 1 wineglassful of claret
• 1 wineglassful of white wine
• 1 wineglassful of cider
• Put an anchovy, boned and chopped
• the beaten yolk of an egg
• a little made mustard
• the juice of a lemon

Method

1. 1

   Skin and clean the Lampreys, season with mace, cloves, nutmeg, pepper, and salt.

2. 2

   Melt butter in a stewpan, add the fish with gravy, onion, herbs, claret, white wine, and cider.

3. 3

   Stew for about an hour and a half.

4. 4

   For the sauce, add chopped anchovy to the cooking liquor, thicken with beaten egg yolk, and pour over the fish.

5. 5

   Serve hot.

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.

the juice of a lemon and_ 1 teaspoonful of made mustard, pour it over the fish, garnish with sippets of toast, and serve with a plate of scraped horse- radish. (3) Skin and clean two Lampreys, season well with mace, cloves, nutmeg, pepper, and salt, roll them round, and fasten with skewers ; put a lump of butter in a stewpan, melt it over the fire, then put the fish in with £ pint of rich gravy, one onion sliced, a bunch of sweet herbs, and 1 wineglassful each of claret, white wine and cider, and stew the Lampreys over a slow fire, turning them occa- sionally. When quite tender (they should take about an- hour-and-a-half to cook), take out, put them on a dish, and keep hot while this sauce is being made : Put an anchovy, boned and chopped, in the cooking-liquor of the fish, thicken it with the beaten yolk of an egg, and pour it over the fish. Serve very hot. (4) Mix together 2 drachms of powdered mace, |oz. of pepper, 6 drachms of powdered cloves, a small quantity of cayenne, and nearly loz. of salt. Prepare the Lampreys, and rub the mixture of salt and spice well all over them. Take some very good stock boiled to a jelly and quite free from fat, melt as much of it as will be required, adding for every table-spoonful 1 table-spoonful each of rough cider and walnut and mushroom ketchups. Curl the fish round to a proper size to fit in the vessel in which it is to be cooked (it may be stewed in an earthen- ware jar placed in the oven, or in a stewpan over the fire), put it into the jar or stewpan, pour over enough of the mixture of melted stock, cider, and ketchup to cover, put in also an anchovy and a little lemon pickle, let it stew slowly for forty minutes, then add a small quantity of essence of mushrooms and a glass of port wine, and let it simmer for ten minutes longer. (5) Carefully clean the fish, then remove the cartilage found running down the back, and season the fish with ground allspice, cloves, mace, nutmeg, and pepper. Put it into a stewpan, cover with beef gravy, and sherry or Madeira, in equal quantities, place the lid on the pan, and stew until the Lamprey is tender. Take it out and keep hot ; add to the liquor three finely-chopped anchovies and a liaison of flour and butter, strain through a fine sieve, add a little made mustard and lemon- juice, pour it over the Lamprey, and serve with crofltons of fried bread and scraped horseradish for garnish. Stewed Lamprey

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