Lamprey Pie
This is the recipe for lamprey pie, considered tasty by Atlantean standards.
Purpose
To share the recipe for lamprey (or eel) pie.
Document Structure
Publication Status
This recipe is recorded in Urtho's Culinary Collection and in Hy-Altia's memory banks. He also gifted this recipe to various friends before his death, so it could appear in other collections elsewhere.
Historical Details
Background
This was Urtho's favorite dish, but he wasn't the creator, only the one that made it popular. He learned it from a fisherman's wife at the docks near his tower.
Public Reaction
The eating of lampreys is an acquired taste, most can't stomach the look or feel of them to be able to prepare much less cook this dish.
Legacy
The Atlantians love this dish, it was a staple at all dinner-parties and fetes. Royals and nobles especially prized this dish, not knowing that a simple fisherman's wife created it.
Term
Urtho was a strong mage and scientist, he treated all his works with a chemical solution that enabled them to last for ages to come and of course he recorded them in Mother's databanks as well.
Type
Manual, Culinary
Medium
Paper
Authoring Date
840 CR
Location
Authors
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Comments
Author's Notes
History of Lamprey Pie: Most royal families of England were particularly fond of lampreys, as it was considered a delicacy at the English Courts. The tradition was for the people to present the monarch with a lamprey pie every Christmas. Baked lampreys were cooked in a syrup inside the pie. When the crust was opened, the liquid was mixed with wine and spices, and then spooned onto slices of white bread in a dish warmed over a chafer or hotplate. The lamprey was then cut into “gobbets a thin as a groat,” and placed on top of the bread and sauce. The City of Gloucester, in token of their loyalty to the royal family, presented a lamprey pie annually at Christmas to the sovereign. This was sometimes a costly gift, as lampreys, at that season, are very rare. The custom was discontinued in 1836, except on the occasion of coronations, because of the cost.