To Pot Lampreys


Skin them, and cleanse them with Salt, and then wipe them dry; beat some black Pepper, Mace, and Cloves, mix them with Salt, and season them; lay them in a Pan, and cover them with good clarified Butter; bake them an Hour, order them as the Eels, only let them be well seasoned, and one will be enough for a Pot. You must season them well, and let your Butter be good, they will keep a long time.