Lampreys and Eels

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (11)
  1. Skin, gut, and thoroughly wash your fish.
  2. Season them with salt, pepper, a little lemon-peel shred fine, mace, cloves, and nutmeg.
  3. Put some thin slices of butter into your stew-pan.
  4. Roll your fish round and put them in the stew-pan.
  5. Add half a pint of good gravy, a gill of white wine, a bunch of marjoram, winter savory, thyme, and an onion sliced.
  6. Let them stew over a gentle fire, and keep turning them till they are tender.
  7. Take them out.
  8. Put an anchovy into the sauce.
  9. Thicken the sauce with the yolk of an egg beat very fine, or a piece of butter rolled in flour.
  10. When it boils, pour it over the fish.
  11. Serve them to table.
Original Text
Lampreys and Eels. HAVING skinned, gutted, and thoroughly washed your fish, season them with salt, pepper, a little lemon- peel shred fine, mace, cloves, and nutmeg. Put some thin slices of butter into your stew-pan, and having rolled your fish round, put them in, with half a pint of good gravy, a gill of white wine, a bunch of marjoram, winter savory, thyme, and an onion sliced. Let them stew over a gentle fire, and keep turning them till they are tender. Then take them out, and put an anchovy into the sauce. Thicken it with the yolk of an egg beat very fine, or a piece of butter rolled in flour. When it boils, pour it over the fish, and serve them to table.
Notes
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