Lampery in Brewet(British)

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Title: Lampery in Brewet(British)
Categories: Fish/sea, Old, British
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.

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