d let it boil very softly
half an hour: being tender boil'd, set it by for your use for
present spending; but to keep it long, boil it with as much wine as
water, and a quart of white-wine vinegar.

_To souce Conger in Collars like Brawn._

Take the fore part of a conger from the gills, splat it, and take
out the bone, being first flayed and scalded, then have a good large
eel or two, flay'd also and boned, seasoned in the inside with
minced nutmeg, mace, and salt, seasoned and cold with the eel in the
inside, bind it up hard in a clean cloth, boil it in fair water,
white-wine and salt.

_To roast Conger._

Take a good fat conger, draw it, wash it, and scrape off the slime,
cut off the fins, and spit it like an S. draw it with rosemary and
time, put some beaten nutmeg in his belly, salt, some stripped time,
and some great oysters parboil'd, roast it with the skin on, and
save the gravy for the sauce, boil'd up with a little claret-wine,
beaten butter, wine vinegar, and an anchove or two, the fat blown
off, and beat up thick with some sweet butter, two or three slices
of an orange, and elder vinegar.

Or roast it in short pieces, and spit it with bay-leaves between,
stuck with rosemary. Or make venison sauce, and instead of roasting
it on a spit, roast it in an oven.

_To broil Conger._

Take a good fat conger being scalded and cut into pieces; salt them,
and broil them raw; or you may broil them being first boiled and
basted with butter, or steeped in oyl and vinegar, broil them raw,
and serve them with the same sauce you steeped them in, bast them
with rosemary, time, and parsley, and serve them with the sprigs of
those herbs about them, either in beaten butter, vinegar, or oyl and
vinegar, and the foresaid herbs: or broil the pieces splatted like a
spitch-cock of an eel, with the skin on it.

_To fry Conger._

Being scalded, and the fins shaved off, splat it, cut it into rouls
round the conger, flour it, and fry it in clarified butter crisp,
sauce it with butter beaten with vinegar, juyce of orange or lemon,
and serve it with fryed parsley, fryed ellicksanders, or clary in
butter.

_To bake Conger in Pasty proportion._

[Illustration]

_In Pye Proportion._

Bake it any way of the sturgeon, as you may see in the next Section,
to be eaten either hot or cold, and make your pies according to
these forms.

_To stew a Lump._

Take it either flayed (or not) and boil it, bein