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Lampreys


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

LAMPREYS. It is understood that some bleed the lamprey before they skin it, and some skin it before they bleed or scald it. To bleed it, first wash your hands thoroughly, then split the jaw through the chin, that is at the juncture with the lower lip, and stick your finger inside and pull out the tongue, and let the lamprey bleed into a dish, and stick a little skewer in the mouth to make it bleed better. And if your fingers or your hands are blood-stained, wash them, and the wound also, with vinegar, and let it flow into the dish, and keep this blood, for it is to make the sauce.

autodoc



Other versions of this recipe:

If you want to make lamprey galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Lampreia (A Treatise of Portuguese Cuisine from the 15th Century)

Lampreys (Du fait de cuisine)

Sauce pour lamprey (Two Fifteenth-Century Cookery-Books)




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