222 THE COMPLETE ANGLER. 



long direction, I shall next tell you how to make 

 this eel 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 

 further. 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 within his skin ; and having 

 done this, tie him with tape or packthread to a 

 spit, and roast him leisurely, and baste him with 

 water and salt till his skin breaks, and then with 

 butter; and having roasted him enough, let what 

 was put into his belly and what he drips be his 

 sauce. S. F. 



When I go to dress an eel thus, I wish he 

 were as long and big as that which was caught in 

 Peterborough River in the year 1667, which was 

 a yard and three quarters long. If you will not 

 believe me, then go and see at one of the coffee- 

 houses in King Street in Westminster. 



But now let me tell you, that though the eel 

 thus dressed be not only excellent good, but more 

 harmless than any other way, yet it is certain that 



