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Large lamprey


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Large Lamprey. Lamprey should be killed in a semi-sweet wine, then it should be put into hot water to rub away its skin-oil- but be careful not to remove or harm its skin; remove its tongue and teeth, and see that the bowels are removed with some sort of hook that will not harm its body, because the lamprey has nothing else to be discarded than its bowels; do not waste its blood because its sauce is made with it; put a nutmeg into its mouth and cloves into the holes of its neck; put the lamprey into a baking dish with an ounce of oil, verjuice and good white wine, making enough of this liquid to cover the lamprey, then put a little salt on top of it; cook it slowly on the coals. As it has cooked, make this sauce for it: get almonds or walnuts, grind them up with a few raisins and a slice of toast, distemper with verjuice or must or whatever other liquid you like, and strain it all; then add in cloves, ginger and cinnamon, and serve it.

Prepare it in another way- that is, roasted on a spit, holding under it, as you turn it, something to catch its blood, for that is its goodness; with it you can make its [sauce] ....

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