Printed September 2, 2026
Medieval Brewet of Lamprey
These jawless, eel-like fish were so prized in medieval Europe that King Henry I allegedly died from a "surfeit of lampreys." This spiced wine sauce transformed the serpentine creatures into aristocratic fare worthy of religious feast days.
Ingredients
- 2 pounds lamprey (or substitute eel)
- 2 cups red wine
- 1 cup fish stock
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground pepper
- Pinch of saffron threads
- 2 tablespoons breadcrumbs
- Salt to taste
- 2 tablespoons butter
Preparation
Lamprey held an unusual position in medieval gastronomy—technically fish, thus permissible during Lent and other fasting periods, yet luxurious enough for royal tables. Their blood was considered a delicacy, and recipes carefully instructed cooks to preserve it during preparation.
Brewets were a category of rich, wine-based sauces thickened with breadcrumbs and heavily spiced. Multiple medieval manuscripts contain lamprey brewet recipes, including the 14th-century Forme of Cury from King Richard II's court. The technique applied to many fish, but lamprey was considered the most prestigious application.
Preparation
- If using lamprey, remove the digestive cord that runs along the back (your fishmonger may do this). Cut into 3-inch segments. If using eel, skin and cut similarly.
- In a wide, deep pan, combine red wine, fish stock, vinegar, honey, and all spices including saffron. Bring to a simmer.
- Add the lamprey or eel pieces and poach gently for 15-20 minutes until cooked through. Remove the fish and keep warm.
- Strain the cooking liquid and return to the pan. Bring to a boil and reduce by half, about 10 minutes.
- Whisk in the breadcrumbs to thicken the sauce. It should coat a spoon but remain pourable.
- Remove from heat and whisk in butter until melted. Taste and adjust seasoning.
- Return the fish to the sauce just to reheat. Serve in shallow bowls with the sauce spooned over.
Accompany with thick slices of bread for soaking up the complex, spiced sauce. The wine and spices balance the lamprey's rich, slightly gamey flavor in a way that explains its medieval popularity, even if modern eaters find the appearance challenging.
