mtick Plain and Eafy . 
*1* 
To pot eels. 
TAKE a large eel, (kin it, cleanfeit, and wadi it very clean, 
dry it in a cloth, and cut it into pieces as long as your finger. 
Seafon them with a little beaten mace and nutmeg, pepper, fait, 
and a little fal-prunella beat fine; lay them in a pan, then pour 
as much good butter over them as will cover them, and clarified 
as above. They mu ft be baked half an hour in a quick oven ; 
if a flow oven longer, till they are enough, but that you mu ft 
judge by the largenefs of the eels. With a fork take them out, 
and lay them on a coarfe cloth to drain. When they are quite 
cpld, feafori them again with the fame feafoning, lay them in the 
pot clofe; then take off the butter they were baked in clear 
from the gravy of the filh, and fet it in a difh before the* fire. 
When it is melted pour the clear butter over the eels, and let 
them be covered with the butter. 
In the fame manner you may pot what you pleafe. You may 
bone your eels if you chufe it ; but then don’t put in any fab 
prunella. 
To pet lampreys . 
SKIN them, cleanfe them with fair, and then wipe them 
dry; beat fome black-pepper, mace, and cloves, mix them with 
fait, and feafon them. Lay them in a pan, and cover them with 
clarified butter. Bake them an hour; order them as the eels, 
only let them be feafoned, and one will be enough for a por. 
You muft feafon them well, let your butter be good, and they 
will keep a long time. 
To pot charts. 
AFTER having cleanfed them, cut off the fins, tails, and 
heads, then lay them in rows in a long baking-pan , cover them 
with butter, and order them as above. 
To pot a pike . 
YOU muft fcale it, cut off the head, fplit it, and take out the 
chine-bone, then drew all over the infide feme bay-falt and 
pepper, roll it up round, and lay it in a pot. Cover it, and 
bake it an hour. Then take it out, and lay it on a coarfe cloth 
to drain ; when it is cold, put it into your pot, and cover it with 
clarified butter. 
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