it to save the gravy, and roast it fine and brown, then make sauce with the gravy, a little vinegar, salt, pepper, a clove or two, and a little grated parmisan, or old English cheese, or a little botargo grated; the eel being roasted, blow the fat off the gravy, and put to it a piece of sweet butter, shaking it well together with some salt, put it in a clean dish, lay the eel on it, and some slices of oranges.
[ To roast Eels otherways.]
Take a good large silver eel, draw it, and flay it in pieces of four inches long, spit it on a small spit with some bay-leaves, or large sage leaves between each piece spit it cross ways, and roast it; being roasted, serve it with beaten butter, beaten with juyce of oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it with venison sauce, and dredge it with beaten caraway-seed, cinamon, flour, or grated bread.
[ To bake Eels in Pye, Dish or Patty-pan.]
Take good fresh water eels, draw, and flay them, cut them in pieces, and season them with pepper, salt, and nutmeg, lay them in a pye with some prunes, currans, grapes, gooseberries, or barberries, large mace, slic’t dates and butter, close it up and bake it, being baked, liquor it with white-wine, sugar, and butter, and ice it.
If you bake it in a dish in paste, bake it in cold butter paste, rost the eel, & let it be cold, season it with nutmeg pepper, ginger, cinamon, and salt, put butter on the paste, and lay on the eel with a few sweet herbs chopped, and grated bisket-bread, grapes, currans, dates, large mace, and butter, close it up and bake it, liquor it, and ice it.
[ Otherways.]
Take good fresh water eels; flay and draw them, season
them with nutmeg, pepper, and salt, being cut in pieces, lay them in the pie, and put to them some two or three onions in quaters, some butter, large mace, grapes, barberries or gooseberries, close them up and bake them; being baked liquor them with beaten butter, beat up thick with the yolks of two eggs, and slices of an orange.
Sometimes you may bake them with a minced onion, some raisins of the sun, and season them with some ginger, pepper, and salt.