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lamprey Poudred


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 poudred. Take a lamprey poudred, and stryke away the salt with thi honde; take awey the bone fro the throte into the tayle by the bely side, And ley him in water a day and a nyght, and scald him in water with strawe or hey, to stripe him with-all; And then wassh him clene, and cast him in faire water colde, and seth him, and cast x. or xij. oynons hole vnpullud, and lete hem seth togidre, and skem it; And then take vp the lamprey and the oynons fro the water, and ley hem in a dissh till they ben colde all; and serue hem forthe colde with sauce Galentyne; and myce the oynons in (Note: Douce MS.; and Harl)the sauce, and ete hem so.

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