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As For Skinning It

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

As for skinning it, have hot water, on the fire, simmering, and skin it like an eel: with a blunt knife peel it and scrape the mouth on the inside, and throw away the scrapings, then spit it and roast it well. And to make the thick sauce, take ginger, cinnamon, long pepper, grain and a nutmeg, and grind and set aside: then have bread toasted black, and grind it and mix with vinegar and strain it through the sieve; then put the blood on to boil, along with your spices and your bread, all together, just till it boils, and if the vinegar is too strong, add wine or verjuice; and then it is thick sauce: and it is black, thick to a point but not too much, and the vinegar a little dominant, and salted a little; then turn it all hot on to the lamprey, and let it steep.

Item, you can make another sauce which is briefer. Take the blood and the vinegar and some salt, and when the lamprey is well roasted, boil this sauce just until it boils and throw it over your lamprey, and leave it to steep between two dishes.

Item, BOILED LAMPREY. Bleed it as above, and keep the blood: then put it to cook in vinegar and wine and a little water, and when it is well cooked, take it off the fire and put it to cool on a towel; then take toasted bread and mix with your bouillon and put through a strainer, and then put it to boil along with the blood, and stir it well so that it does not burn: and when it is boiled, pour into a mortar or a clean basin, and keep on stirring until it has cooled; then grind ginger, cinnamon, powdered cinnamon, clove, grain of Paradise, nutmegs and long pepper, and mix with your bouillon, and put in a dish as told above and it should be black.


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