Stewed Lampreys is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of lampreys stewed in a white wine stock with mushrooms, parsley and button onions where the pan juices are thickened with butter and flour to form a sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Lampreys.
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This is a classic recipe for a Victorian version of Stewed Lampreys that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 265.—STEWED LAMPREYS.
Lampreys should be 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 cider instead of wine ; or merely with stock or water ; in the latter case add a bit of glaze and a little anchovy.
Modern Redaction
Ingredients:
4 lampreys
4 tbsp coarse sea salt
60g button mushrooms
2 tbsp finely-chopped parsley
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
600ml white wine
6 button onions, peeled
60g butter mixed with 60g plain flour until smooth
Method:
Take the lampreys and strew the salt over them then rub into the fish to remove the slime they exude. Gut the fish then wash scrupulously clean before removing the heads and tails and cutting into 8cm lengths.
Combine in a pan with the mushrooms, parsley, wine and button onions then season with nutmeg, salt and black pepper. Bring to a simmer, cover and stew slowly for about 40 minutes, or until the lampreys are very tender.
Whisk in the flour and butter mix until smooth, bring to a boil and cook for 5 minutes. Turn into a bowl and serve.
