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LAMPREY, STEWED (Worcester mode)

After cleaning the fish, carefully remove the cartilage which runs down the back, and season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a stewpan, with strong beef gravy, a glass of port, and a glass of Madeira. Cover close, and stew till tender; then take out the lamprey and keep it hot. Boil up the liquor with two or three chopped anchovies and a little flour and butter; add the juice of half a lemon and a tea-spoonful of made mustard. Strain over the fish through a sieve, and serve with sippets of bread and grated horse-radish.