184 
5 The Art of Cookery , 
tfo boil foals . 
TAKE a pair of foals, make them clean, lay them in vinegar* 
fait and water, two hours ; then dry them in a cloth ; put them 
into a (lew-pan, put to them a pint of white wine, a bundle of 
fweet-herbs, an onion (fuck with fix cloves, fome whole pepper, 
and a little fait; cover them, and let them boil When they are 
enough, take them up, lay them in your difh, drain the liquor, 
and thicken it up with butter and flour. Pour the fauce over, 
and garnifh with fcraped horfe-raddifih and lemon. In this man¬ 
ner drefs a little turbot. It is a genteel difh for fuppei*. You 
may add prawns or ihrimps, or mufcles to the fauce. 
To make a collar of fift in ragoo , to look like a Ireaft of 
veal collared . 
TAKE a large eel, fkin it, wadi it clean, and parboil it, pick 
off the flefh, and beat it in a mortar ; feafon it with beaten mace, 
nutmeg, pepper, fait, a few fweet-herbs, parfley, and a little 
lemon-peel chopped final 1; beat all well together with an equal 
quantity of crumbs of bread ; mix it well together, then take a 
turbot, foals, fcate, or thornback, or any fiat fifh that will roll 
cleverly. Lay the flat fifh on the drefler, take away all the bones 
and fins, and coveryour fifh with the farce; then roll it up as 
tight as you can, and open the fkin of your eel, and bind the 
collar with it nicely, fo that it may be flat top and bottom, to 
ftand well in the difh ; then butter an earthen difh, and Let it in 
upright ; flour it all over, and flick a piece of butter on the top 
and round the edges, fo that it may run down on the fifh ; and 
let it be well baked, but take great care it is not broke. Let 
there be a quarter of a pint of water in the difh. 
In the mean time take the water the eel was boiled in, and all 
the bones of the fifh. Set them on to boil, feafon them with 
mace, cloves, black and white pepper, fweet-herbs, an onion. 
Cover it clofe, and let it boil till there is about a quarter of a 
pint; then drain it, add to it a few truffles and morels, a few 
mu [brooms, two fpoonfuls of catchup, a gill of red wine, a 
piece of butter as big as a large walnut rolled in flour. Stir all 
together, feafon with fair to your palate, fave fome of the farce 
you make of the cel and mix with the yolk of an egg, and roll 
them up in little balls with flour, and fry them of a light brown. 
When your fifh is enough, lay it in your difh, fkim all the fat 
off the pan, and pour the gravy to your fauce. Let it all boil 
together 
