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lamprey I-bake

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Lamprey I-bake. Take and make a faire rounde coffyn of paast; and then take a fressh lamprey, and lete him blode .ij. fingers within the nauell, And lete him blode in a vessell, and lete him dy in the same blode; And then take browne brede, and kut hit, and stepe hit in vinegre, and drawe hit thorgh a streynour; and then take the same blode, and pouder of Canell, And cast there-to, til hit be browne; And then cast thereto a litul pouder of peper and salt, and a litull wyne, that hit be not to stronge with vynegre; And then skald the lamprey, and pare him clene, and couche him rounde in a coffyn; and then caste al the sewe rownde abought vppon him in the coffyn til hit be couered; And then couer the coffyn, and hele hit with a lydde aboue, save a litul hole; and at the hole blowe in the coffyn with thi mouthe a good blast of wynde; and sodenly stoppe the hole, that the wynde abide within the coffyn, to ryse up the cofyn that he fall not a-downe. And whan hit is a litul y-harded in the oven, prik the coffyn with a pyn, for (Note: against, to stop) brestyng (Note: Douce MS.; brennyng, Harl)of the coffyn; And lete bake ynowe, And serue it forthe colde. And whan the lamprey is ytake oute of the coffyn, and I-ete, (Note: eaten.) take the sirippe oute of the coffyn, and put hit in a chargeour, and caste wyne there-to, And pouder of ginger, And lete boyle ouer the fire; And take paynmain, and kutte hit and wete hit yn, And ley the soppes yn the coffyn of the lamprey, And cast the sirippe aboue, and ete it so/


Other versions of this recipe:

For lamprays bakun (Liber cure cocorum [Sloane MS 1986])

Lamprons ybake (Two Fifteenth-Century Cookery-Books)

Lampry bak (A Noble Boke off Cookry)

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

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