Lamprey a la Rabelais

Bleed the lamprey, reserving the blood, and mix it in with a little vinegar; cut the fish into slices, fry them in butter adding chopped onions, salt, sugar, and allspice; dredge over with a little flour, moisten with white wine, and lay in a bunch of parsley garnished with thyme and bay leaf, also small glazed onions; let cook from twelve to fifteen minutes. Dress the lampreys and the small onions, thicken the sauce with the blood and then strain it through a tammy (No. 159); cover the fish with this sauce, and surround the lampreys with fluted mushroom heads (No. 118) fried in butter, and seasoned with salt, pepper, and fine herbs; range round the whole very thin sliced lemon.