THE EEL. 283 





boards or planks about flood-gates or weirs or mills ; or in 

 holes on the river banks : so that you, observing your time 

 in a warm day, when the water is lowest, may take a strong 

 small hook, tied to a strong line, or to a string about a yard 

 long ; and then into one of these holes or between any 

 boards about a mill or under any great stone or plank, or 

 any place where you think an eel may hide or shelter her- 

 self, you may, with the help of a short stick, put in your bait, 

 but leisurely, and as far as you may conveniently ; and it 

 is scarce to be doubted, but if there be an eel within the 

 sight of it, the eel will bite instantly, and as certainly gorge 

 it ; and you need not doubt to have him if you pull him not 

 out of the hole too quickly, but pull him out by degrees ; 

 for he, laying folded double in his hole, will, with the help 

 of his tail, break all, unless you give him time to be wearied 

 with pulling ; and so get him out by degrees, not pulling 

 too hard. 



And to commute for your patient hearing this 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 



