Stewed Lampreys

Ingredients

• a little clove
• mace
• nutmeg
• pepper
• allspice
• put it into a stew-pot with strong beef-gravy
• port and an equal quantity of Madeira, or sherry

Method

1. 1

   Clean the fish, remove the cartilage, and season.

2. 2

   Stew in beef gravy and wine until tender.

3. 3

   Boil the liquor with chopped anchovies, flour, and butter, strain, and add lemon juice and mustard.

4. 4

   Serve with bread and horseradish.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.

pepper, mace, and nutmeg, and a little thyme and parsley, finely shred ; beat all well together, and mix it up with the yolks of three eggs. Having filled the skin tight with this stuffing, sew it up very close. Fry the remainder of the stuffing to garnish the loin of lamb, which is to be fricasseed as chickens are done. Tie the stuffed leg with packthread to the spit and roast. In the fricassee of lamb, add a little oyster liquor, and fried oyster. LAMB, a Nice Dish of. — Take the best end of a neck of lamb, cut it into steaks, and chop each bone so short as to make the steaks almost round. Egg and strew with crumbs, herbs and seasoning ; fry them of the finest brown : mash some potatoes with a little butter and cream, and put them into the middle of the dish raised high. Then place the edge of one steak on another with the small bone upward, all round the potatoes. LAMB PASTY. — Bone the lamb, cut it into square pieces ; season with salt, pepper, cloves, mace, nut- meg, and minced thyme ; lay in some beef suet, and the lamb upon it, making a high border about it ; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten together. To have the sauce only savoury, and not sweet, let it be gravy only, or the baking of bones in claret. LAMB PIE, — Make a good puff paste ; cut the meat into pieces ; it is best from the loin, neck, or breast ; some prefer the leg ; lightly season with pepper, salt, mace, cloves, and nutmeg finely ground ; place in the crust, with a few sweetbreads seasoned like the meat, (and, if you like, some oysters and forcemeat balls, hard yolks of eggs, and the tops of asparagus, first boiled green. ) Butter all over the pie, put on the lid, and place in a quick oven one hour and a half. Take a pint of gravy, and the oyster liquor, a gill of port wine, a little grated nutmeg, with the yolks of two or three eggs well beaten ; stir one way all the time. When it boils pour it into the pie. LAMB SAUCE.— Mix a little butter with shred parsley, shalots, and crumbs of bread, grated fine. Put the whole into a stew-pan with a cupful of good stock, and one of sherry ; season with pepper, salt, &c., and squeeze a lemon into it. LAMB, SHOULDER OF.— Bone a shoulder of lamb, and fill it up with forcemeat ; braise it two hours over a slow stove. Take it up, glaze it ; or it may be glazed only, and not braised. Serve with sorrel-sauce under the lamb. LAMB STEAKS.— Fry them of a beautiful brown ; when served, throw over them a good quantity oi' crumbs of bread fried, and crimped parsley. Mutton or lamb steaks, seasoned and broiled in buttered capers, either with crumbs and herbs, or without, are a genteel dish, and eat well. LAMB STEAKS, to Dress White. — Stew them in milk and water till very tender, with a bit of lemon-peel, a little sailt, pepper, and LAM 230 LAN mace. Have ready some veal gravy ; put the steaks into it ; mix some mush- room-powder, a cup of cream, and a bit of dour ; shake the steaks in this liquor, stir, and get hot. Just before taking it up, put in a few white mush- rooms. LAMB STEAKS, to Dress Brown. — Season with pepper, salt, nutmeg, grated lemon-peel, and chop- ped parsley ; but dip them first into egg : fry them quick. Thicken some good gravy with a bit of flour and but- ter ; and add to it a spoonful of port wine, and some oysters ; boil it up, and then put in the steaks warm : let them heat up, and serve. You may add palates, balls, or eggs, if you like. LAMB STONES, Fricasseed. Skin and wash, then dry and flour them ; fry brown in hog’s lard. Lay them on a sieve before the fire till you make the sauce : thicken half a pint of veal gravy with a little flour and butter, adding a slice of lemon, a large spoon- ful of mushroom ketchup, a tea-spoon- ful of lemon pickle, a grate of nutmeg, and the yolk of an egg beaten in two large spoonfuls of thick cream. Put this over the fire, and stir till it is hot, and looks white ; but don't let it boil, or it will curdle. Then put in the fry, and shake it about near the fire for a minute or two. Serve in a hot dish and cover. LAMB-STONES and Sweet- breads.— Blanch some lamb stones, parboil, and slice. Flour two or three sweetbreads ; if very thick, cut them in two. Fry all together with a few oysters, of a fine brown. Pour the butter off ; and add a pint of good .gravy, some asparagus-tops, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer ten minutes ; then put a little of the gravy to the yolks of three eggs well beaten, and by degrees mix the whole. Turn the gravy back into the pan, and stir it till of a fine thickness without boiling. Garnish with lemon. LAMB’S SWEETBREADS. — Blanch them, and put a short time Into cold water. Put them into a stew- pan with a cupful of broth, pepper, salt, a bunch of small onions, and a blade of mace ; stir in it a bit of butter and flour, and stew half an hour. Have ready two or three eggs well beaten in cream, and a little minced parsley and nutmeg. Put in some boiled asparagus-tops. Do not boil after the cream is in ; but make it hot, and stir all the while. Take great care it does not curdle. Young French beans or peas may be added, first boiled of a beautiful colour. LAMB’S HEAD and PLUCK. — Wash clean; take the black part from the eyes, and the gall from the liver. Put into warm water, boil the heart, liver, &c. ; serve, LAMPREYS to Stew.— Clean the fish, remove the cartilage which funs down the back, and season with a little clove, mace, nutmeg, pepper, and allspice ; put it into a stew-pot with strong beef-gravy, port and an equal quantity of Madeira, or sherry

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