113. _To make a Fricasie of Eels._
Take a midling sort of Eels, scour them well, and cut off the heads and
throw them away, then gut them, and cut them in pieces, then put them
into a frying pan with so much white Wine and water as will cover them,
then put in whole Spice, a bundle of sweet herbs and a little Salt, let
them boil, and when they be very tender, take them up and lay them into
a warm Dish, then add to their Liquor two Anchovies, some Butter and
the yolks of Eggs, and pour over them:
Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.
Garnish your Dish with Limon and Barberries.
114. _To make an Eel-Pie._
Take your largest Eels, and flay them, and cut them in pieces, then
having your Pie ready with Butter in the bottom, season your Eels with
Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
close it and bake it, if you please, you may put in some Raisins of the
Sun, and some large Mace, it is good hot or cold.
115. _To souce an Eel and Collar it._
Take a very large fat Eel and scour it well, throw away the head and gut
her, and slit her down the back, season her with Pepper, Salt, Nutmeg
and Mace, then boil her in white Wine, and Salt and Water, with a bundle
of sweet herbs and some Limon Pill, when it is well boiled, take it up
and lay it to cool; then put good store of Vinegar into the Liquor, and
when it is cold, put in your Eel, and keep it:
You must roul it up in a Collar and tie it hard with a Tape, and sew it
up in a Cloth, then put it in to boil; when it hath lain a week, serve
it to the Table with a Rosemary Branch in the middle, and Bay Leaves
round the Dish sides, eat it with Mustard.
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