When the lampreys are fresh you must bleed them and lave the blood. Then take off the (lime, by washing them in hot water, and cut them in pieces. They must be fried in butter, but not till they are quite enough. Pour out the fat, and put in a little white wine, with whole pepper, nutmeg, sweet herbs, a few capers, a bay-leaf, a little salt, and a good piece of butter roll'd in flour. Shake the pan round often, and cover them close. When they are enough, (train the sauce and give it a quick boil; squeeze in a little lemon, and pour it over the fish. Garnish with lemon.