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14 - Lampreia


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

14 - Lampreia. Limpem a lampreia em água quente, tirando-lhe as vísceras e dando-lhe golpes na carne. Coloquem-na enrolada, numa tigela, e temperem-na com azeite, coentro, salsa, cebola ralada e sal. Deixem-na em repouso por algum tempo, levando-a em seguida ao fogo. Depois de bem refogada, deitem-lhe um pouco d'água com vinagre, cravo, pimenta, açafrão e gengibre. Cozinhem em fogo lento.

Lamprey. Clean the lamprey in hot water, removing it's organs and making slits in the meat. Place it coiled, in a bowl, and spice it with olive oil, cilantro, chopped onion and salt. Let it rest for a while, afterwards taking it to the fire. After it is well sauteed, add a little water with vinegar, cloves, black pepper, saffron and ginger. Cook in a slow oven.

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Other versions of this recipe:

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

Lampreys (Du fait de cuisine)

LAMPREYS (Le Menagier de Paris)

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


Recipes with similar titles:

XXXVI To make a Lamprey (Due Libri di Cucina - Libro B)




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