To stew Lamprey, as at Worcester

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (20)

For stewing Lamprey

lamprey
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
pimento ↝ Pimento, canned [Vegetables and Vegetable Products]
very strong beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]
port
Madeira or sherry wine ↝ Wine, rice [Wine]
Madeira or sherry wine ↝ Wine, white [Wine]
two or three anchovies
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

For serving

sippets of bread ↝ Bread, vegetable [Yeast breads]
horseradish ↝ Horseradish [Mustard and other condiments]

Optional additions

spawn

Alternative for common preparation

Cyder instead of white wine
Cyder instead of white wine ↝ Wine, white [Wine]

Instructions (13)

Clean the lamprey carefully.
Remove the cartilage which runs down the back.
Season with a small quantity of cloves, mace, nutmeg, pepper, and pimento.
Put it in a small stewpot with very strong beef gravy, port, and an equal quantity of Madeira or sherry wine.
Cover the stewpot and stew till tender.
Take out the lamprey and keep it hot.
Boil up the liquor with two or three anchovies chopped, and some flour and butter.
Strain the gravy through a sieve.
Add lemon juice and some made mustard.
Serve with sippets of bread and horseradish.

Variations

Eels, soals, and carp can be done the same way and are excellent.
When there is spawn, it must be fried and put round the dish.

Note for common preparation

Cyder can be used instead of white wine in common preparations.

Original Text

To stew Lamprey, as at Worcester.

After cleaning the fish carefully, remove the cartilage which runs down the back, and season with a small quantity of cloves, mace, nutmeg, pepper, and pimento. Put it in a small stewpot, with very strong beef gravy, with port and equal quantity of Madeira or sherry wine.

It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three anchovies chopped, and some flour and butter: strain the gravy through a 2sieve, and add lemon juice and some made mustard. Serve with sippets of bread and horseradish.

Eels, soals, and carp, done the same way, are excellent. When there is spawn, it must be fried and put round.

Note. Cyder instead of white wine will do in common.

Notes

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