Lamprey Pie
www.elizabethan-era.org.uk/lamprey-pie-old-recipe.htmTo make a Lamprey PieTake your Lamprey and gut him, and take away the black string in the back, wash him very well, and dry him, and season him with Nutmeg, Pepper and Salt, then lay him into your Pie in pieces with Butter in the bottom, and some Shelots and Bay Leaves and more Butter, so close it and bake it, and fill it up with melted Butter, and keep it cold, and serve it in with some Mustard and Sugar
From
eands.caltech.edu/articles/Bronner-Fraser%20Feature.pdfCleaning and Marinating the Lamprey (Not for the weak-stomached!):Immerse the lamprey in hot water. Remove the mucus by scraping the skin with a knife; finish by rubbing with a piece of
cloth. Cut off and discard the tail (about six inches). Hang the lamprey by the head over a bowl containing a tablespoon of vinegar.
Open the branchial-holes region to allow the blood to drip out, and wash the lamprey with seven ounces of red wine. Stir the
blood-wine mixture as needed to avoid coagulation; set aside. Eviscerate the lamprey and remove the notochord, which is dark in
color and lies along the back wall of the abdominal cavity. Prepare to remove the head by making a surficial cut all the way around
the body. Pull off the head and be sure to get the large piece of associated cartilage. Discard the head and the cartilage. Wash
again. Cut the lamprey into 21/2-inch pieces. Marinate the pieces for at least two hours (five or more is better) with salt, pepper,
wine, bay leaf, parsley, and cut-up carrots and onions.
Lamprey “Bordeaux style” (Lampreia Bordalesa):Heat the lamprey, marinade and all, with butter and crushed garlic in a pan until everything turns color. Add white wine and
some fish soup, season and cover. Once the lamprey is cooked, remove the lamprey pieces. Return the sauce to the boil until well
cooked. Turn down the heat and add the blood and some lemon juice. Let simmer without boiling. Serve the lamprey and the
sauce atop thin pieces of toasted bread. Serve with white rice.
Lamprey Rice (Arroz de Lampreia):Brown the lamprey pieces in a pan with about six tablespoons of olive oil, crushed garlic, salt, and pepper. Add small portions
of water, enough to make one quart of sauce. Let boil for an hour. Taste and adjust seasonings. Add one pound of rice and the
lamprey blood. Reurn to boil, then cook slowly until the rice is done. The sauce should remain very liquid. Serve piping hot.