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English cookbook, 1800s
Inside front cover
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No. 271b To pot Lampreys Scald and scrape them, take out the insides, especially the black string; season with peper, salt and mace; put them into a pan, and bake them in a slow oven, when they are done, take them out of the gravu, put them into a clean pan, and cover them with clarified butter.
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No. 271b To pot Lampreys Scald and scrape them, take out the insides, especially the black string; season with peper, salt and mace; put them into a pan, and bake them in a slow oven, when they are done, take them out of the gravu, put them into a clean pan, and cover them with clarified butter.
Szathmary Culinary Manuscripts and Cookbooks
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