Take a good large silver eel, flay it (or not) take out the back bone, and wash and wipe away the blood with a dry cloth, then season it with beaten nutmeg and salt, cut off the head and roul in the tail; being seasoned in the in side, bind it up in a fine white cloth close and streight; then have a large skillet or pipkin, put in it some fair water and white wine, of each a like quantity, and some salt, when it boils put in the eel; being boil’d tender take it up, and let it cool, when it is almost cold keep it in sauce for your use in a pipkin close covered, and when you will serve it take it out of the cloth, pare it, and dish it in a clean dish or plate, with a sprig of rosemary in the middle of the Collar: Garnish the dish with jelly, barberries and lemon.
If you will have it jelly, put in a piece of ising-glass after the eel is taken up, and boil the liquor down to a jelly.
[ To jelly Eels otherways.]
Flay an eel, and cut it into rouls, wash it clean from the blood, and boil it in a dish with some white-wine, and white-wine vinegar, as much water as wine and vinegar, and no more of the liquor than will just cover it; being tender boil’d with a little salt, take it up and boil down the liquor with a piece of ising-glass, a blade of mace, a little juyce of orange and sugar; then the eel being dished, run the clearest of the jelly over it.
[ To souce Eels otherways in Collars.]
Take two fair eels, flay them, and part them down the back, take out the back-bone, then take tyme, parsley, & sweet marjoram, mince them small, and mingle them with nutmeg, ginger, pepper, and salt; then strow it on
the inside of the eels, then roul them up like a collar of brawn, and put them in a clean cloth, bind the ends of the cloth, and boil them tender with vinegar, white-wine, salt, and water, but let the liquor boil before you put in the Eels.
[ To souce Eels otherways in a Collar or Roll.]
Take a large great eel, and scowr it with a handful of salt, then split it down the back, take out the back bone and the guts, wipe out the blood clean, and season the eel with pepper, nutmeg, salt, and some sweet herbs minced and strowed upon it, roul it up, and bind it up close with packthred like a collar of brawn, boil it in water, salt, vinegar, and two or three blades of mace, boil it half an hour; and being boil’d, put to it a slic’t lemon, and keep it in the same liquor; when you serve it, serve it in a collar or cut it out in round slices, lay six or seven in a dish, and garnish it in the dish with parsley and barberries, or serve with it vinegar in saucers.