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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 63
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stuck with Cloves; under the two uppermost Pieces lay on some Butter & bake them; when enough take out the Onion & pour off the Gravy, laying your Hand gently on to keep in the Fish, & have a care of breaking it; pour on the Butter & if that is not enough to cover it, melt more - To stew Lamprins (Lampreys or?) Eels. Season them with Pepper, Salt & Nutmeg; put to them Horse Radish, cover them w.th half Cyder & half Water; stew them gently; then add Anchovies to y,r Taste, when stew'd enough thicken it with Butter & Flour; you
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stuck with Cloves; under the two uppermost Pieces lay on some Butter & bake them; when enough take out the Onion & pour off the Gravy, laying your Hand gently on to keep in the Fish, & have a care of breaking it; pour on the Butter & if that is not enough to cover it, melt more - To stew Lamprins (Lampreys or?) Eels. Season them with Pepper, Salt & Nutmeg; put to them Horse Radish, cover them w.th half Cyder & half Water; stew them gently; then add Anchovies to y,r Taste, when stew'd enough thicken it with Butter & Flour; you
Szathmary Culinary Manuscripts and Cookbooks
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