[ To stew Eels otherways to be eaten hot.]
Draw the eels, flay them, and cut them into pieces three inches long, then put them into a broad mouthed pipkin with as much white-wine and water as will cover them put to them some stripped tyme, sweet marjoram, savory, picked parsley, and large mace, stew them well together and serve them on fine sippets, stick bay-leaves round the dish garnish the meat with slic’t lemon, and the dish with fine grated manchet.
[ To stew whole Eels to be eaten hot.]
Take three good eels, draw, flay them, and truss them round, (or in pieces,) then have a quart of white-wine,
three half pints of wine-vinegar, a quart of water, some salt, and a handful of rosemary and tyme bound up hard, when the liquor boils put in the eels with some whole pepper, and large mace; being boil’d, serve them with some of the broth, beat up thick with some good butter and slic’t lemon, dish them on sippets with some grapes, barberries, or gooseberries.
[ Otherways.]
Take three good eels, draw, flay, and scotch them with your knife, truss them round, or cut them in pieces, and fry them in clarified butter, then stew them between two dishes, put to them some two or three spoonfuls of claret or white-wine, some sweet butter, two or three slices of an orange, some salt, and slic’t nutmeg; stew all well together, dish them, pour on the sauce, and run it over with beaten butter, and slices of fresh orange, and put fine sippets round the dish.
[ To dress Eels in Stoffado.]
Take two good eels, draw, flay them, and cut them in pieces three inches long, put to them half as much claret wine as will cover them, or white-wine, wine-vinegar, or elder-vinegar, some whole cloves, large mace, gross pepper, slic’t ginger, salt, four or five cloves of garlick, being put into a pipkin that will contain it, put to them also three or four sprigs of sweet herbs, as rosemary, tyme, or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the pipkin, and paste the cover, then stew it in an oven, in one hour it will be baked, serve it hot for dinner or supper on fine sippets of French bread, and the spices upon it, the herbs, slic’t lemon, and lemon-peel, and run it over with beaten butter.