Lamprays in brewte
PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic
DESCRIPTION: Roasted eels served in a simple pepper ale sauce.
Facsimile of receipt from the original manuscript:
Transcription of original receipt:
Lamprays in brewte (22.1)
Take lawprays and skall them be kynde then roste hem on A grede yrne and grynd pepur And saferon, mell hit with Ale so serue the lamprays.
Lamprays in bruet (22.1).
Take lampreys and scale them as needed then roast them on a grid iron and grind pepper and saffron, mix it with ale. So serve the lampreys.
(22.1) brewte - broth, or a dish of food cooked in broth. The more common medieval spelling was bruet. See Hieatt, Curye on Inglisch, pp. 174-175.
Eels may be hard to find in the United States, but are more common in Great Britain, especially in London which still has in residence its famed Eels and Mash shops. Eel is also a popular item on Sushi menus.
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