---------- Recipe via Meal-Master (tm) v8.04
       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.