There are several sorts of fish that are mentioned over and over again in recipes.
Oops – not THAT mullet….
and then there’s the
Bace a/ka/a Bass
That right, lamprey.
Henry I of England was said to have died from a surfeit of lampreys .
Queen Elizabeth II had a coronation pie made of lampreys for her in 1953.
I’m still stuck on the part where lampreys skeeve me out.
And now for some recipes……thanks to Robert May The Accomplist Cook.
Draw it, and split the back on the inside from the mouth to the end of the tail, take out the string in the back, flay her and truss her round, parboil it and season it with nutmeg, pepper, and salt, put some butter in the bottom of the pie, and lay on the lampry with two or three good big onions, a few whole cloves and butter, close it up and baste it over with yolks of eggs, and beer 348 or saffron water, bake it, and being baked, fill it up with clarified butter, stop it up with butter in the vent hole, and put in some claret wine, but that will not keep long.
Flay it, splat it, and take out the garbidg, then have a good fat eel, flay it, draw it, and bone it, wipe them dry from the slime, and season them with pepper, salt, and nutmeg, cut them in equal pieces as may conveniently lye in a square or round pye, lay butter in the bottom, and three or four good whole onions, then lay a layer of eels over the butter, and on that lay a lampry, then another of eel, thus do till the pye be full, and on the top of all put some whole cloves and butter, close it up and bake it being basted over with saffron water, yolks of eggs, and beer, and being baked and cold, fill it up with beaten butter. Make your pies according to these forms.
Flay it, and season it with nutmeg, pepper, salt, cinamon, and ginger, fill the pie either with Lampry cut in pieces or whole, put to it raisins, currans, prunes, dryed cherries, dates, and butter, close it up, and bake it, being baked liquor it with strained almonds, grape verjuyce, sugar, sweet herbs chop’t and boil’d all together, serve it 349 with juyce of orange, white wine, cinamon, and the blood of the lampry, and ice it, thus you may also do lampurns baked for hot.
Take a lampry, roast it in pieces, being drawn and flayed, baste it with butter, and being roasted and cold, put it into a dish with paste or puff paste; put butter to it, being first seasoned with pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some sweet herbs chopped, grated bisket bread, currans, dates, or slic’t lemon, close it up and bake it, being baked liquor it with butter, white-wine, or sack, and sugar.
Tags: 17th century recipe, almonds, bake, baking, blood, bream, butter, carp, cinamon, claret wine, cloves, coronation, currans, dates, dryed cherries, eel, fish, flay, garbage, ginger, grated bisket bread, Henry I, icing for pie, Italian fashion, lamprey, lemon, mullet, nutmeg, onions, orange, paste, patty-pan, pepper, pie, puff paste, Queen Elizabeth II, Robert May, round pyw, sack, saffron, salt, season, slime, square pye, sugar, sweet herbs, truss, vent hole, white wine, yolks of eggs