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Lamprey, Potted

Take a dozen lampreys of moderate size. Empty them, and cleanse them thoroughly from slime by washing them in hot water, cut off the heads, tails, and gills, and take out the cartilage, and a string on each side of it, down the back. Dry them well, and let them drain for several hours before proceeding further. Pound half a dozen blades of mace and a dozen cloves to a fine powder. Mix with them two ounces of white pepper, and three ounces of salt, and sprinkle this seasoning inside, and all over the lampreys. Curl the fish round, and lay them in a stone jar. Pour over them half a pound of melted beef suet, and two pounds of clarified butter. Tie three or four folds of paper over the top of the jar, and bake in a moderate oven. Keep looking at them whilst baking, and as the oil works up remove it. Lay them in a cool dry place, in the same jar in which they were cooked. When wanted for use, put as many as are required into a fresh jar, let them heat in the oven, then cover them with fresh butter. They will keep good for four or five months. Time, three hours to bake. Probable cost, uncertain, lampreys being seldom offered for sale.