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.

_To souce Eels otherways cut in pieces, or whole._

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 b