Lampreys

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the lampreys
Instructions (18)
  1. Take the lampreys alive.
  2. Run a stick through their heads.
  3. Slit their tails.
  4. Hang them up by their heads to bleed at the tail end.
  5. When they have done bleeding, cut them open.
  6. Take out the guts.
  7. Wipe them until they are perfectly dry and clean (do not wash them with water).
  8. Rub them with pepper and salt.
  9. Let them stand all night.
  10. Wipe them exceedingly dry again.
  11. Season them with pepper, salt, mace, and a little nutmeg.
  12. Roll them up tight.
  13. Put them in a pot with some butter.
  14. Cover them up with strong paper.
  15. Bake them in a moderate oven.
  16. When they are enough and near cold, drain out the butter from them.
  17. Put them in your potting pots.
  18. Cover them with clarified butter.
Original Text
TAKE their lampreys alive, and run a stick through their heads, and slit their tails, hang them up by their heads and they will bleed at the tail end; when they have done bleeding, cut them open, take out the guts, and wipe them until they are perfectly dry and clean (you must not wash them with water) then rub them with pepper and salt, let them stand all night, and wipe them exceedingly dry again, then season them with pepper, salt, mace, and a little nutmeg, roll them up tight, put them in a pot with some butter, cover them up with strong paper, and bake them in a moderate oven; when they are enough and near cold, drain out the butter from them, put them in your potting pots, and cover them with clarified butter.
Notes
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