chap, xiii.] THE COMPLETE ANGLER. 



193 



And to commute for your patient hearing this 

 long direction, I shall next tell you how to make 

 this Eel 



£ 7 



■ 



■ 



a most excellent dish of meat. 



First, wash him in water and salt ; then pull off 

 his skin below his vent or navel, and not much fur- 

 ther : having done that, take out his guts as clean 

 as you can, but wash him not : then give him three 

 or four scotches with a knife ; and then put into his 

 belly and those scotches, sweet herbs, an anchovy, 

 and a little nutmeg grated or cut very small ; and 

 your herbs and anchovies must also be cut very 

 small, and mixed with good butter and salt : having 

 done this, then pull his skin over him all but his 

 head, which you are to cut off, to the end you may 

 tie his skin about that part where his head grew, 

 and it must be so tied as to keep all his moisture 

 witbin his skin : and having done this, tie him with 

 tape or packthread to a spit, and roast him lei- 

 o 



