| 1 | Henery 1 (1100-1135) leave the lamprey to soak for about 4 hours in salted water. |
| 2 | Drain and wash well. |
| 3 | Parcook in boiling salted water for 15 minutes (eel will take another 10 minutes or so). |
| 4 | Drain, allow to cool. |
| 5 | Skin and cut into chunks about 3.5 cm (12 in) thick. |
| 6 | 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). |
| 7 | Add the wine and herbs to the pan and bring to the boil, scraping up all the panjuices. |
| 8 | Adjust the seasoning. |
| 9 | Serve the lamprey with the pan juices accompanied by hot white bread. |
| 10 | This makes a delicious supper dish. |
