Stewed Lampreys

Lampreys should bo rubbed over with a little salt, drawn, and washed clean; and after being wiped dry, are to be cut up in lengths of about three inches; and being placed in a stewpan with some button-mushrooms, chopped parsley, nutmeg, pepper and salt, a pint of wine, and a few button-onions, are to be stewed gently over the fire until nearly done; then add two ounces of butter, with two ounces of flour, kneaded together very smoothly; stir this in very gently over the fire to boil for five minutes, and serve hot.

Lampreys may also be stewed with cyder instead of wine; or merely with stock or water; in the latter case add a bit of glaze and a little anchovy.