/ck/ - Food & Cooking

LAMPREY IN BLOOD SAUCE WITH A DEEP-FRIED LAMPREY SPINAL CORD; AND TORTURED LAMPREY FRYED, BOYLD, AND ROSTED AT THE SAME TIME
Eighteen Books Of the Secrets Of Art & Nature, 1661

First torturing the Lamprey with rubbing him with a sharp Cloath, thrust a Spit through him; and wrap all the parts boyld and fryed, three or four times in Linnen Rags, strewing Pepper with Wine, and upon the boyled Lamprey, Parsley, Saffron, Mints, Fennel, bruised with sweet Wine, and make them wet with water and Salt, or Broth, command the fryed parts to be wrapt in Oyl at the fire, alwayes moystning it, with a bunch of Origanum sprinkling it, when part is torrefied, take it up it will be excellent meat, set it before your company.