AND OTHER FISH THAT WANT SCALES 



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 physicians account the Eel dangerous 

 meat ; I will advise you therefore, as Solomon says of honey, 

 Prov. xxv. 16, * 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 uncharitable 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 most other fish are at set times, at least most Eels 

 are not. 



I might here speak of many other fish whose shape and 



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