( I") 
long, their greifc is good fof the Files mi 
cliffs. 
The Eal is of two forts, falt-water Eds 
and frcfti- water Eahh thcfe again arediftin- 
guiflicd into yellow bellied Eals and filver 
bellied Eals \ I never eat better Eals in no 
part of the world that I have been in, than 
are here. They that have no mind or kafure 
to take thenn, may buy of an Indian half a 
dozen filver bellied Eals as big as thofc we 
ufually give 8 pence or 12 pence a piece fof 
at LondoH^iot three pence or a groat • There 
is feveral wiyes of cooking them, fomc 
love them roaficd, others baked, and many 
will have them fryed i but they pleafe my 
palate beft when they are boiled , a com- 
mon way it is to boil them in half water, 
half wine with the bottom of a manchet, 
a fagot of Patflcy, and a little winter favo- 
ry, when they are boiled they take them out 
and break the bread in the broth, and put 
to it three or four fpoonfuls of yeft, and a 
piece of fweet butter, this they pour to 
their Eals laid upon Tippets and fo fervc it 
up. I fancie my way better which is this, 
after the Eals areflcyM and waCht I fill their 
bellies with Nutmeg grated and Cloves a 
little bruifed^and fow them up with a needle 
and thrcd, then I flick a Clove here and 
there in their fides about an inch afunder, 
making 
