Lampreys.
WHEN you cut them open to clean them, be careful
to save the blood, and wash them thoroughly clean in
warm water. Fry them in clean dripping, and when
nearly enough, put out the fat, put a little white wine,
and give the pan a shake round. Throw in a little pep
per, with some sweet-herbs, a few capers, a piece of
butter rolled in flour, and the blood you saved from the
fish. Cover the pan close, and shake it often. When
they are enough, take them out, strain the sauce, put it
into the pan again, and give it a quick boil. Squeeze
in the juice of a lemon, stir all together, and when it
is just upon the boil, pour it over the fish, and serve it
up. Garnish with sliced lemon.