made Plain and Eafy, 
m 
To drefs lampreys . 
THE beft of this fort of fifh are taken in the river Severn ; 
and, when they are in feafon, the fifomongers and ethers in 
London have them from Gloucefler. But if you are where they 
are to be had frefli, you may drefs thenr as you pleafe. 
To fry lampreys. 
m. 
BLEED them and lave the blood, then waft them in hot 
water to take off the {lime, and cut them to pieces. Fry them in 
a little frefh butter not quite enough, pour out the fat, put in 
a little white wine, give the pan a fhake round, feafon it with 
whole pepper, nutmeg, fait, fweet-herbs and a bay-leaf, put in 
a few capers, a good piece of butter rolled up in flour, and the 
blood ; give the pan a {hake round often, and cover them clofe. 
When you think they are enough take them out, drain the fauce, 
then give them a boil quick, fqueeze in a little lemon and pour 
over thefifh. Garnifh with lemon, and drefs them juft what 
way you fancy. 
To fitthcock eels . 
YOU mud fplit a large eel down the back, and joint the 
bones, cut it in two or three pieces, melt a little butter, put in 
a little vinegar and fait, let your eel lay in two or three minutes % 
then take the pieces up one by one; turn them round with a 
little fine fkewer, roll them in crumbs of bread, and broil them 
of a fine brown. Let you fauce be plain butter; with the juice 
of lemon. 
To fry eels . 
MAKE them very clean, cut them into pieces, feafon them 
with pepper and fait, flour them and fry them in butter. Let 
your fauce be plain butter melted, with the juice of lemon. Be 
fure they be well drained from the fat before you lay them in the 
difti. 
To broil eels. 
TAKE a large eel, fkin it and make it clean. Open the 
belly., cut it in four pieces, take the tail-end* ftrip off the fiefti, 
beat it in a mortar, feafon it wtth a little beaten mace, a little 
grated nutmeg, pepper, and fait, a little parfley and thyme, 
a little lemon-peel, an equal quantity of crumbs of bread, roll 
it in a little piece of butter; then mix it again with thq.yd1k of 
N 2 an 
