(HAP. XIII. THE COMPLETE ANGLER. 261 



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 

 mixt 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 withiu 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 as big as that which was caught in Peter- 

 borough river, in the year 1667 ; which was a yard 

 and three quarters long. If you will not believe me ; 

 then go and see, atone of the coffee-houses in King-street 

 in Westminster. 



But now let me tell you, that though the Eel thus 

 drest be not only excellent good, but more harmless 

 than any other way, yet it is certain, that physicians 

 account the Eel dangerous meat ; I will advise you 

 therefore, as Solomon says of honey, Prov. 25. 

 ' Hast thou found it, eat no more than is sufficient, 

 " lest thou surfeit, for it is not good to eat much 

 " honey." And let me add this, that the unchari- 

 table Italian bids us " give Eels, and no wine, to our 

 *' enemies." 



And I will beg a little more of your attention, to 

 tell you, that Aldrovandus, and divers physicians, 

 commend the Eel very much for medicine, though 

 not for meat. But let me tell you one observation, 

 That the Eel is never out of season ; as Trouts, and 



