To fry Lampreys

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

fish

Lampreys

for frying

fresh butter not quite enough ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

for sauce

white wine ↝ Wine, white [Wine]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
sweet herbs
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a few capers ↝ Capers, canned [Spices and Herbs]
a good piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
lemon ↝ Lemon, raw [Citrus fruits]

garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (16)

Bleed the lampreys and save the blood.
Wash them in hot water to take off the slime.
Cut them to pieces.
Fry them in a little fresh butter not quite enough.
Pour out the fat.
Put in a little white wine and shake the pan.
Season with whole pepper, nutmeg, salt, sweet herbs, and a bay-leaf.
Add a few capers and a good piece of butter rolled in flour.
Add the blood.
Shake the pan often and cover them close.
When they are done, take them out.
Strain the sauce.
Give the sauce a quick boil.
Squeeze in a little lemon juice and pour over the fish.
Garnish with lemon.
Dress them as you fancy.

Original Text

To fry Lampreys.
BLEED them and save the blood, then wash them in hot water to take off the slime, and cut them to pieces. Fry them in a little fresh butter not quite enough, pour out the fat, put in a little white wine, give the pan a shake round, season with whole pepper, nutmeg, salt, sweet herbs, and a bay-leaf, put in a few capers, a good piece of butter rolled in flour, and the blood; give the pan a shake round often, and cover them close. When you think they are enough take them out, strain the sauce, then give them a boil quick, squeeze in a little lemon and pour over the fish. Garnish with lemon, and dress them just what way you fancy.

Notes

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