Stewed Lampreys
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Stewed Lampreys. — (1) Thoroughly clean the Lampreys in boiling, salted water, then drain, put them in a saucepan with a small quantity of good cider, and stew gently for about half-an-hour. Pour some strong gravy in with the tisli, season with mace and pounded cloves in small quan- tities, salt, common pepper, and a pinch of cayenne. Con- tinue stewing till tender, then take out carefully, put them on a hot dish, and garnish with horseradish. Mix 1 wine- glassful of port wine and 1 table-spoonful of walnut ketchup
Cook this with the app: pantry check, scaling, and the assistant.