To stew LAMPREYS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
a little lemon peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
some thin slices of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of nice gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
half the quantity of white wine ↝ Wine, white [Wine]
half the quantity of cyder
the same of claret
a small bundle of thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
pot marjoram ↝ Parsley, raw [Not included in a food category]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
one anchovy
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

SKIN and gut your lampreys, season them well with pepper, salt, cloves, nutmeg, and mace, not pounded too fine; and a little lemon peel shred fine; then cut some thin slices of butter into the bottom of your sauce-pan, put in the fish, with half a pint of nice gravy, half the quantity of white wine and cyder, the same of claret, with a small bundle of thyme, winter savory, pot marjoram, and an onion sliced; stew them over a slow fire, and keep turning the lampreys till they are quite tender; when they are tender take them out, and put in one anchovy, and thicken the sauce with the yolk of an egg, or a little butter rolled in flour, and pour it over the fish, and serve them up.
Roll them round a skewer before you put them into the pan.

Original Text

To stew LAMPREYS.
SKIN and gut your lampreys, season them
well with pepper, salt, cloves, nutmeg, and mace,
not pounded too fine; and a little lemon peel
shred fine; then cut some thin slices of butter
into the bottom of your sauce-pan, put in the
fish, with half a pint of nice gravy, half the quan-
tity of white wine and cyder, the same of claret,
with a small bundle of thyme, winter savory,
pot marjoram, and an onion sliced; stew them
over a slow fire, and keep turning the lampreys
till they are quite tender; when they are tender
take them out, and put in one anchovy, and
thicken the sauce with the yolk of an egg, or a
little butter rolled in flour, and pour it over the
fish, and serve them up.—N.B. Roll them round
a skewer before you put them into the pan.

Notes

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