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.

_To souce Eels in Collars._

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