Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 126

Well cleanse your lampreys in the following manner: the intestines and the pipe which nature has given them instead of a bone must be taken clear away, by opening them down the belly from head to tail. They must then be rubbed with wood-ashes, to remove the slime. Then rub with salt, and wash them in three or four waters. Let them be quite free from water before you proceed to season them thus: – take, according to the quantity you intend to pot, allspice ground with an equal quantity of black pepper, a little mace, cayenne pepper, salt, about the same quantity as that of all the other seasoning; mix these well together, and rub your lampreys inside and out. Put them into an earthen pan or a well-tinned copper stewpan, with some good butter under and over, sufficient to cover them, when dissolved. Put in with them a few bay-leaves and the peel of a lemon. Let them bake slowly till they are quite done; then strain off the butter, and let them lie on the back of a sieve till nearly cold. Then place them in pots of suitable size, taking great care to rub the seasoning well over them as you lay them in; because the seasoning is apt to get from the fish when you drain them. Carefully separate the butter which you have strained from the gravy; clarify it, and, when almost cold, pour it into your pots so as to cover your fish completely. If you have not sufficient butter for this purpose you must clarify more, as the fish must be entirely hid from sight. They are fit for use the next day.

Great care must be taken to put them into the pots quite free from the gravy or moisture which they produce.