A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

and an onion with a clove. Cover with cold vinegar. Let them come to boiling point, and boil two minutes only. Stand aside until quite cold, when they may be placed in a covered jar. They will keep good for some time. =Lampreys, Stewed.=--Rub the lamprey well with salt, and wash it in water (warm) to get rid of the slime. Cut off the head, tail, and gills, empty it, then cut into pieces three inches long. Slice three or four onions into the bottom of a stewpan, dip each piece of lamprey into flour, and lay over the onions. Add next a dozen mushrooms, a tablespoonful of chopped parsley, grated lemon-rind and a little juice, pepper, and salt. A glassful of red wine and sufficient stock to cover the whole, replace the lid, and stew gently for two hours. Serve altogether. =Ling, Baked.=--Cleanse and empty the fish, cut it into thick slices, removing the head and tail. Dredge the slices with flour, and sprinkle with salt and pepper. Lay them in a baking-dish, and pour some melted butter over them. Bake for twenty minutes, place the slices of fish on a hot dish, then add a cupful of cream and a small tinful of button mushrooms to the butter, make thoroughly hot and pour over the fish just before bringing to table. Or, the slices of ling may be dipped into beaten egg, covered with raspings, and fried in hot fat, a _sauce rémoulade_ being brought to table with them. =Lobster, à la Crème.=--Pick the meat from a fresh lobster without breaking the shell; cut it into dice. Put into an enamelled saucepan with a mixed teaspoonful of salt, pepper, and nutmeg, a glassful of white wine, a tablespoonful of vinegar, and an ounce of butter rolled in flour. Simmer gently for ten minutes, stirring all the time. Then stir in two tablespoonfuls of thickened cream. Pour the mixture into the shell of the lobster, cover the top with breadcrumbs, brown quickly in the oven, then set the shell on a folded napkin, and garnish with parsley. =Lobster Cutlets.=--A