Title: Lampery in brewet(british)
 Categories: Fish/sea, Old, British
      Yield: 3 Servings
 
      1    Good sized Lamprey or Eel
      5 oz Butter
    1/2 ts Ground Ginger
    1/2 ts Cloves
           Salt and Pepper
      3 fl White Whine
      1 tb Mixed sweet Herbs,chopped
 
  Henery 1 (1100-1135) Leave the lamprey to soak for about 4 hours in
  salted water. Drain and wash well. Parcook in boiling salted water
  for 15 minutes (eel will take another 10 minutes or so). Drain, allow
  to cool. Skin and cut into chunks about 3.5 cm (12 in) thick. Melt
  the butter in a heavy pan with the spices and seasoning and fry the
  lamprey for about 5 minutes on either side (eel will need a
  littlelonger). Add the wine and herbs to the pan and bring to the
  boil, scraping up all the panjuices. Adjust the seasoning. Serve the
  lamprey with the pan juices accompanied by hot white bread. This
  makes a delicious supper dish.