To Fry Lampreys

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


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 it with whole Pepper, Nutmeg, Salt, and Sweet Herbs, and 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, cover them close; when you think they are enough, take them out, strain the Sauce, and 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.