made Plain and Rajy „ 229 
meg, pepper beat fine, and grated bread. Work all thefe toge¬ 
ther into a body, with the yolks of eggs, lay it all over the flelhy 
part, and a little more pepper and fait over the falmon ; fo roll 
it up into a collar, and bind it with broad tape, then boil it in 
water, fait, and vinegar; but let the liquor boil firft, then put 
in your collars, a bunch of fweet-herbs, fliced ginger and nut¬ 
meg ; let it boil, but not too faft. It wdl take near two hours 
boiling. When it is enough, take it up into your foufing-pan, 
and when the pickle is cold, put it to your fdlmon, and let it 
ftand in it till ufed ; or otherwife you may pot it. Fill it up with 
clarified butter, as you pot fowls; that way will keep longeft. 
T0 collar eels . 
TAKE your eel and cut it open, take out the bones, cut off 
the head and tail, lay the eel flat on the drefler, and fhred fome 
fage as fine as poflible, and mix with it black pepper beat, gra¬ 
ted nutmeg and fait, lay it all over the eel, roll it up hard in lit¬ 
tle cloths ; and tie both ends tight; then fet over the fire fome 
water, with pepper and fait, five or fix cloves, three or four 
blades of mace, a bay-leaf or two. Boil it, bones, head, and tail 
well together; then take out your heads and tails, put in your 
eels and let them boil till they are tender ; then take them out, 
and boil the liquor longer, till you think there is enough to cover 
them. Take it off, and when cold pour it over the eels, and co¬ 
ver it clofe. Don’t take off the cloths till you ufe them. 
To pickle or bake herrings . 
SCALE and wafh them clean, cutoff the heads, take out the 
roes, or w<dh them clean, and put them in again juft as you 
like. Seafon them with a little mace and cloves beat, a very little 
beaten pepper and fait, lay them in a deep pan, lay two or three 
bay-leaves between each lay, then put in half vinegar and half 
water, or rape vinegar. Cover it clofe with a brown-paper, and 
fend it to the oven to bake; let it ftand till cold, then pour off* 
that pickle, and put frefli vinegar and water, and fend them to 
the oven again to bake. Thus do fprats ; but don’t bake them 
the fecund tune. Some ufe only all- fpice, but that is not fo good. 
To pickle or bake mackrel , to keep all the year , 
GUT them, cutoff theirheads, cut them open, dry them very 
well with a clean cloth, take a pan which they will lie clever¬ 
ly in, lay a few bay-leaves at the bottom, rub the bone with 4 
3 little 
