Lampreys, to Bake: Draw and split your Lampreys, take out the Strings in the Back, flea them, and truss them round; then having parboil'd them, let 'em be season'd with Pepper, Nutmeg and Salt: place a laying of Butter at the bottom of the Pye, lay on the Lampreys with some sliced Onions, a few whole Cloves; and covering it with Butter, close it up: wash over the Lid with the Yolks of Eggs, and Beer or Saffron-water; and when it is baked, fill up the Pye with clarify'd Butter beat up with a little Red Wine.
The Italians bake 'em in this manner; viz. The Skin being taken off, season it with Nutmeg, Pepper, Salt, Cina∣mon and Ginger; fill the Pye either with whole Lampreys, or those that are cut in conve∣nient pieces, with the addition of Raisins, Currans, Prunes dried, Cherries and Dates; and covering it over with Butter, close it up; and be∣ing baked, liquor it with strained Almonds, Grapes, Rai∣sins, Verjuice, Sugar, and Sweet-Herbs small chop'd, and boiled all together: then serve it up with Juice of O∣ranges, White-wine, Cinamon, and the Blood of the Lam∣preys: Ice it, and serve it up pretty hot; or you may keep it cold, but not very long.