It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three anchovies chopped, and some flour and butter: strain the gravy through a sieve, and add lemon juice and some made mustard. Serve with sippets of bread and horseradish.
Eels, soals, and carp, done the same way, are excellent. When there is spawn, it must be fried and put round.
Note. Cyder instead of white wine will do in common.
Eel Pye.
Cut the eels in lengths of two or three inches: season with pepper and salt, and place in the dish, with some bits of butter and a little water, and cover it with paste.
Spitchcock Eels.
Take a large one, leave the skin on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely: wipe it dry, and then wet it with a beaten egg, and strew it over on both sides with chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine, and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine colour.
Serve with anchovy and butter for sauce.
Fried Eels.
If small, they should be curled round and fried, being first dipped in egg and crumbs of bread.