1 good sized lamprey or eel
5 oz butter
1/2 tsp ground ginger
1/2 tsp cloves
1 salt and pepper
3 fl white whine
1 tbsp mixed sweet herbs,chopped
Directions
Henery 1 (1100-1135) Leave the lamprey to soak for about 4 hours in
salted water. Drain and wash well. Parcook in boiling salted water
for 15 minutes (eel will take another 10 minutes or so). Drain, allow
to cool. Skin and cut into chunks about 3.5 cm (12 in) thick. Melt
the butter in a heavy pan with the spices and seasoning and fry the
lamprey for about 5 minutes on either side (eel will need a
littlelonger). Add the wine and herbs to the pan and bring to the
boil, scraping up all the panjuices. Adjust the seasoning. Serve the
lamprey with the pan juices accompanied by hot white bread. This
makes a delicious supper dish.
Servings: 3 servings
Lampery In Brewet(British) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have tracked the existence of recipes back into the distant past, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are two interesting cookery books dating from the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that we all know today, but instead descriptions of the types of food served to the nobility of that time. Over the next few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and because of this cooks and their recipe collections increased in prestige. However, it was during the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications were increasing in popularity due to higher levels of literacy, more free time and a general increase in wealth. The introduction of television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lampery In Brewet(British) recipe.
