Part 63 (2/2)
_To boil Eels to be eaten hot._
Draw them, flay them, and wipe them clean, then put them in a posnet or stew-pan, cut them three inches long, and put to them some white-wine, white-wine vinegar, a little fair water, salt, large mace, and a good big onion stew the foresaid together with a little b.u.t.ter; being finely stewed and tender, dish them on carved sippets, or on slices of French bread, and serve them with boil'd currans boil'd by themselves, slic't lemon, barberries, and sc.r.a.pe on sugar.
_Otherways._
Draw and flay them, cut them into pieces, and boil them in a little fair water, white-wine, an anchove, some oyster-liquor, large mace, two or three cloves bruised, salt, spinage, sorrel, and parsley grosly minced with a little onion and pepper, dish them upon fine carved sippets; then broth them with a little of that broth, and beat up a lear with some good b.u.t.ter, the yolk of an egg or two, and the rinde and slices of a lemon.
_To stew Eels._
Flay them, cut them into pieces, and put them into a skillet with b.u.t.ter, verjuyce, and fair water as much as will cover them, some large mace, pepper, a quarter of a pound of currans, two or three onions, three or four spoonfuls of yeast, and a bundle of sweet herbs, stew all these together till the fish be very tender, then dish them, and put to the broth a quarter of a pound of b.u.t.ter, a little salt, and sugar, pour it on the fish, sippet it, and serve it hot.
_To stew Eels in an Oven._
Cut them in pieces, being drawn and flayed, then season them with pepper, salt, and a few sweet herbs chopped small, put them into an earthen pot, and set them up on end, put to them four or five cloves of garlick, and two or three spoonfulls of fair water, bake them, and serve them on sippets.
_To stew Eels otherways to be eaten hot._
Draw the eels, flay them, and cut them into pieces three inches long, then put them into a broad mouthed pipkin with as much white-wine and water as will cover them put to them some stripped tyme, sweet marjoram, savory, picked parsley, and large mace, stew them well together and serve them on fine sippets, stick bay-leaves round the dish garnish the meat with slic't lemon, and the dish with fine grated manchet.
_To stew whole Eels to be eaten hot._
Take three good eels, draw, flay them, and truss them round, (or in pieces,) then have a quart of white-wine, three half pints of wine-vinegar, a quart of water, some salt, and a handful of rosemary and tyme bound up hard, when the liquor boils put in the eels with some whole pepper, and large mace; being boil'd, serve them with some of the broth, beat up thick with some good b.u.t.ter and slic't lemon, dish them on sippets with some grapes, barberries, or gooseberries.
_Otherways._
Take three good eels, draw, flay, and scotch them with your knife, truss them round, or cut them in pieces, and fry them in clarified b.u.t.ter, then stew them between two dishes, put to them some two or three spoonfuls of claret or white-wine, some sweet b.u.t.ter, two or three slices of an orange, some salt, and slic't nutmeg; stew all well together, dish them, pour on the sauce, and run it over with beaten b.u.t.ter, and slices of fresh orange, and put fine sippets round the dish.
_To dress Eels in Stoffado._
Take two good eels, draw, flay them, and cut them in pieces three inches long, put to them half as much claret wine as will cover them, or white-wine, wine-vinegar, or elder-vinegar, some whole cloves, large mace, gross pepper, slic't ginger, salt, four or five cloves of garlick, being put into a pipkin that will contain it, put to them also three or four sprigs of sweet herbs, as rosemary, tyme, or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the pipkin, and paste the cover, then stew it in an oven, in one hour it will be baked, serve it hot for dinner or supper on fine sippets of French bread, and the spices upon it, the herbs, slic't lemon, and lemon-peel, and run it over with beaten b.u.t.ter.
_To souce Eels in Collars._
Take a good large silver eel, flay it (or not) take out the back bone, and wash and wipe away the blood with a dry cloth, then season it with beaten nutmeg and salt, cut off the head and roul in the tail; being seasoned in the in side, bind it up in a fine white cloth close and streight; then have a large skillet or pipkin, put in it some fair water and white wine, of each a like quant.i.ty, and some salt, when it boils put in the eel; being boil'd tender take it up, and let it cool, when it is almost cold keep it in sauce for your use in a pipkin close covered, and when you will serve it take it out of the cloth, pare it, and dish it in a clean dish or plate, with a sprig of rosemary in the middle of the Collar: Garnish the dish with jelly, barberries and lemon.
If you will have it jelly, put in a piece of ising-gla.s.s after the eel is taken up, and boil the liquor down to a jelly.
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