Receipts for Dr effing of Fifli. 3 1 5 



The beft Way of dreffing a large Eel is this. 

 Wafh him in Water and Salt ♦, then pull off 

 his Skin below his Vtnl^ and not much fur- 

 ther: Take out his Guts as clean as you can, 

 but walli him not ; then give him three 

 or four Scotches with a Knife, and put into 

 his Belly and thofe Scotches the Tops of fweet 

 Herbs, as Rofemary, Sweet-Marjoram, Win- 

 tc;r-Savcu y, Thyme, and Parfley ; and An- 

 chovy, with a little Nutmeg grated. Your 

 Herbs and Anchovies mufl be cut very fmall, 

 and mixed with good Butter and Salt. Then 

 pull his Skin over him all but his Head, 

 which you are to cut off, that you may tie his 

 v^kin about that Part where his Head grew, 

 *iQ as to keep all his Moifture within the Skin. 

 Fallen him with Packthread to a Spit ; roaft 

 liim leifurely, and bafte him with Water and 

 Salt, till his Skin breaks, and then with But- 

 ter. Having roailed him enough, let what 

 was put into his Belly be mixed with beaten 

 Butter for his Sauce. You may fpitchcock^ 

 or broil him, with the fame Ingredients. 



To collar Eels^ take thofe that are large, 

 flay, draw, and wipe them clean with a Linnen 

 Cloth 5 part them down the Back, and take 

 out the Bone ; then take the fweet Herbs be- 

 fore mentioned^ mince them all fmall, and 

 mingle them with Nutmeg, Cloves, Ginger, 

 Pepper, all beaten into Powder \ and Salt. 

 Strew this on the Infide of the Eels j then roll 

 them up like a Collar of Brawn, and put them 

 in a clean Linnen Cloth, tied at both Ends, 

 Pa and 



