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How To Bake A lamprey.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to bake a Lamprey. When you have fleied and washed it clean, season it with Pepper, and salt, and make a light Gallandine and put to it good store of butter, and after this sort you must make your gallandine. Take white bread tostes and lay them in steep in Claret wine, or else in vergious, & so strain them with vinagre, and make it somewhat thin, and put sugar, Sinamon and ginger, and boyle it on a Chafing dish of coles, this Galandine being not too thicke, put it into your pye of Lampreye, and after this sort shall you bake Porpos or Puffins.


Recipes with similar titles:

To bake a Lawmpray (Thomas Awkbarow's Recipes (MS Harley 5401))

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