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Ingredients
  1. Lampries
  2. Butter
  3. White wine
  4. Whole pepper
  5. Nutmeg
  6. Salt
  7. Sweet herbs
  8. Bay leaf
  9. Lemon
Directions
  • Bleed lampries and save the blood
  • Wash them in hot water to take off the slime
  • Cut them in pieces, and let them be fried in butter, not quite enough
  • Drain out all the fat
  • Put in a little white wine, and shake your pan
  • Season them with whole pepper, nutmeg, salt, sweet herbs, and a bay leaf, a good piece of butter rolled in flour, and the blood that was saved
  • Cover them close, and shake the pan often
  • When you think they are enough, take them up
  • Give the sauce a quick boil, squeeze in a little lemon, and pour the sauce over the fish
    • Send it to table garnished with lemon.
    Source: The Frugal Housewife by Sussannah Carter, 1803
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