Take two or three great eels, scowr them in salt, draw them and wash them clean, cut them in equal pieces three inches long, and scotch them cross on both sides, put them in a dish with wine-vinegar, and salt; then have a kettle over the fire with fair water and a bundle of sweet herbs 2 or three great onions, and some large mace; when the kettle boils put in the eels, wine, vinegar, and salt; being finely boil’d and tender, drain them from the liquor and when they are cold take some of the broth and a pint of white wine, boil it up with some saffron beaten to powder, or it will not colour the wine; then take out the spices of the liquor where it was boiled
and put it in the last broth made for it, leave out the onions and herbs of the first broth, and keep it in the last.
[ To make a Hash of Eels.]
Take a good large eel or two, flay, draw, and wash them, bone and mince them, then season them with cloves and mace, mix with them some good large oysters, a whole onion, salt, a little white-wine, and an anchove, stew them upon a soft fire, and serve them on fine carved sippets, garnish them with some slic’t orange and run them over with beaten butter thickned with the yolk of an egg or two, some grated nutmeg, and juyce of orange.
[ To make a Spitch-Cock, or broil’d Eels.]
Take a good large eel, splat it down the back, and joynt the back-bone; being drawn, and the blood washed out, leave on the skin, and cut it in four pieces equally, salt them, and bast them with butter, or oyl and vinegar; broil them on a soft fire, and being finely broil’d, serve them in a clean dish, with beaten butter and juyce of lemon, or beaten butter, and vinegar, with sprigs of rosemary round about them.
[ To broil salt Eels.]
Take a salt eel and boil it tender, being flayed and trust round with scuers, boil it tender on a soft fire, then broil it brown, and serve it in a clean dish with two or three great onions boil’d whole and tender, and then broil’d brown; serve them on the eel with oyl and mustard in saucers.
[ To roast an Eel.]
Cut it three inches long, being first flayed and drawn, split it, put it on a small spit, & roast it, set a dish under