Are fish not so often used as eels, though they are remarkably good
eating; but I think they have got out of repute by being so often served
underdone; they may be stewed in the same manner as eels, (only a
lamprey requires double the time stewing that an eel of the same size
would require), and serve with the same sauces, with matelote sauce
especially; if you fry or broil them they must be three parts boiled
beforehand; to try when done run a trussing needle into them, if it goes
in easy they are done.