[ To boil Conger to be eaten hot.]
Take a piece of conger being scalded and wash’d from the blood and slime, lay it in vinegar & salt, with a slice or two of lemon, and some large mace, slic’t ginger, and two or three cloves, then set some liquor a boiling in a pan or kettle, as much wine and water as will cover it when the liquor boils put in the fish, with the spices, and salt, and when it is boil’d put in the lemon, and serve the fish on fine carved sippets; then make a lear or sauce with beaten butter, beat with juyce of oranges or lemons, serve it with slic’t lemon on it, slic’t ginger and barberries; and garnish it with the same.
[ To stew Conger.]
Take a piece of conger, and cut it into pieces as big as a hens egg, put them in a stew-pan or two deep dishes with some large mace, salt, pepper, slic’t nutmeg, some white-wine, wine vinegar, as much water, butter, and slic’t ginger, stew these well together, and serve them on sippets with slic’t orange, lemon, and barberries, and run them over with beaten butter.
[ To marinate Conger.]
Scald and draw it, cut it into pieces, and fry it in the best sallet oyl you can get; being fried put it in a little barrel that will contain it; then have some fryed bay-leaves, large mace, slic’t ginger, and a few whole cloves, lay these between the fish, put to it white-wine, vinegar, and salt, close up the head, and keep it for your use.
[ To souce Conger.]
Take a good fat conger, draw it at two several, vents or holes, being first scalded and the fins shaved off, cut it into three or four pieces, then have a pan of fair water, and make it boil, put in the fish, with a good quantity of salt, and let it boil very softly half an hour: being tender boil’d, set it by for your use for present spending; but to keep it long, boil it with as much wine as water, and a quart of white-wine vinegar.