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.

_To bake Eels otherways._

Take half a douzen good eels, flay them and take out the bones,
mince them and season them with nutmeg, pepper, and salt, lay some
butter in the pye, and lay a lay of Eel, and a lay of watred salt
Eel, cut into great lard as big as your finger, lay a lay of it, and
another of minced eel, thus lay six or seven lays, and on the top
lay on some whole cloves, slic't nutmeg, butter, and some slices of
salt eel, close it up and bake it, being baked fill it up with some
clarified butter, and close the vent. Make your pye round according
to this form.

_To bake Eels with Tenches in a round or square Pie to eat cold._

Take four good large eels, flayed and boned, and six good large
tenches, scale, splat, and bone them, cut off the heads and fins, as
also of the eels; cut both eels, and tenches a handful long, &
season them with pepper, salt and nutmeg; then lay some butter in
the bottom of the pie, lay a lay of eels, and then a lay of tench,
thus do five or six layings, lay on the top large mace, & whole
cloves and on that butter, close it up and bake it; being baked and
cold, fill it up with clarified butter.

Or you may bake them whole, and lay them round in the pye, being
flayed, boned, and seasoned as the former, bake them as you do a
lampry, with two or three onions in the middle.

_To make minced Pies of an Eel._

Take a fresh eel, flay it and cut off the fish from the bone, mince
it small, and pare two or three wardens or pears, mince of them as
much as of the eel, or oysters, temper and season them together with
ginger, pepper, cloves, mace, salt, a little sanders, some currans,
raisins, prunes, dates, verjuyce, butter, and rose-water.

_Minced Eel Pyes otherways._

Take a good fresh water eel flay, draw, and parboil it, then mince
the fish being taken from the bones, mince also some pippins,
wardens, figs, some great raisins of the sun, season them with
cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates
on the top, whole raisins, and butter, make pies according to these
forms; fill them, close them up and bake them, being baked, liquor
them with grape verjuyce, slic't lemon, butter, sugar, and
white-wine.

_Other minced