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To dress Lampreys, Eels, and Fresh Sturgeon.
You may garnish the dishes with hard eggs and pars-
: nips.
To fry Lampreys. 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, sweet herbs, and a 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, and cover
them close. When they are enough, take them out,
strain the sauce, then give them a boil quick, squeeze in
lemon, and pour over the fish. Garnish with lemon,
and dress them any way you fancy.
To fry Eels. Make them very clean, cut them in
pieces, season with pepper and salt, flour them, and fry
them in butter. Let the sauce be plain butter melted,
with the juice of lemon. Be sure they be well drained
from the fat before you lay them in the dish.
To broil Eels. Take a large eel, skin and make it
clean. Open the belly, cut it in four pieces ; take the
tail end, strip off the flesh, beat it in a mortar, season it
with a little beaten mace, grated nutmeg, pepper and
-alt, parsley and thyme, lemon-peel and an equal quan-
tity of crumbs of bread; roll it in a piece of butter;
then mix it again with the yolk of an egg, roll it up, and
nil three pieces of belly with it. Cut the skin of the eel,
wrap the pieces in, and sew up the skin. Broil them
well, have butter and an anchovy for sauce, with the
. mice of lemon.
To roast a piece of Fresh Sturgeon. Get a piece of fresh
sturgeon of about eight or ten pounds ; let it lay in water
ind salt six or eight hours, with its scales on ; then fasten
t on the spit, and baste it well with butter for a quarter
B1 >f an hour; then, with a little flour, grate a nutmeg
ill over it, a little mace and pepper beat fine, and salt
f.' brown over it, and a few sweet herbs dried and pow-
{• lered fine, and crumbs of bread ; then keep basting a
II ittle, and drudging with crumbs of bread, and with what
