eaten 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 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