Recipe#6370

Title: Lampery in Brewet(British)

SOAR

      Yield: 3 Servings
 
      1    Good sized Lamprey or Eel
      5 oz Butter
    1/2 ts Ground Ginger
    1/2 ts Cloves
           Salt and Pepper
      3 fl White Whine
      1 tb Mixed sweet Herbs,chopped
 
  Henery 1 (1100-1135) Leave the lamprey to soak for
  about 4 hours in salted water. Drain and wash well.
  Parcook in boiling salted water for 15 minutes (eel
  will take another 10 minutes or so). Drain, allow to
  cool. Skin and cut into chunks about 3.5 cm (12 in)
  thick. Melt the butter in a heavy pan with the spices
  and seasoning and fry the lamprey for about 5 minutes
  on either side (eel will need a littlelonger). Add the
  wine and herbs to the pan and bring to the  boil,
  scraping up all the panjuices. Adjust the seasoning.
  Serve the lamprey with the pan juices accompanied by
  hot white bread. This makes a delicious supper dish.