Eel Pyes._

Take 2 or three good large eels, being cleans'd, mince them & season
them with cloves, mace, pepper, nutmeg, salt, and a good big onion
in the bottom of your pye, some sweet herbs chopped, and onions, put
some goosberries and butter to it, and fill your pie, close it up
and bake it, being baked, liquor it with butter and verjuyce, or
strong fish broth, butter, and saffron.

_Otherways._

Mince some wardens or pears, figs, raisins, prunes, and season them
as abovesaid with some spices, but no onions nor herbs, put to them
goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and
butter; then make pyes according to these forms, fill them and bake
them, being baked, liquor them with white batter, white-wine and
sugar, and ice them.

_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, an