Part 64 (2/2)

_Otherways._

Take good fresh water eels; flay and draw them, season them with nutmeg, pepper, and salt, being cut in pieces, lay them in the pie, and put to them some two or three onions in quaters, some b.u.t.ter, large mace, grapes, barberries or gooseberries, close them up and bake them; being baked liquor them with beaten b.u.t.ter, beat up thick with the yolks of two eggs, and slices of an orange.

Sometimes you may bake them with a minced onion, some raisins of the sun, and season them with some ginger, pepper, and salt.

_To bake Eels otherways._

Take half a douzen good eels, flay them and take out the bones, mince them and season them with nutmeg, pepper, and salt, lay some b.u.t.ter in the pye, and lay a lay of Eel, and a lay of watred salt Eel, cut into great lard as big as your finger, lay a lay of it, and another of minced eel, thus lay six or seven lays, and on the top lay on some whole cloves, slic't nutmeg, b.u.t.ter, and some slices of salt eel, close it up and bake it, being baked fill it up with some clarified b.u.t.ter, and close the vent. Make your pye round according to this form.

_To bake Eels with Tenches in a round or square Pie to eat cold._

Take four good large eels, flayed and boned, and six good large tenches, scale, splat, and bone them, cut off the heads and fins, as also of the eels; cut both eels, and tenches a handful long, & season them with pepper, salt and nutmeg; then lay some b.u.t.ter in the bottom of the pie, lay a lay of eels, and then a lay of tench, thus do five or six layings, lay on the top large mace, & whole cloves and on that b.u.t.ter, close it up and bake it; being baked and cold, fill it up with clarified b.u.t.ter.

Or you may bake them whole, and lay them round in the pye, being flayed, boned, and seasoned as the former, bake them as you do a lampry, with two or three onions in the middle.

_To make minced Pies of an Eel._

Take a fresh eel, flay it and cut off the fish from the bone, mince it small, and pare two or three wardens or pears, mince of them as much as of the eel, or oysters, temper and season them together with ginger, pepper, cloves, mace, salt, a little sanders, some currans, raisins, prunes, dates, verjuyce, b.u.t.ter, and rose-water.

_Minced Eel Pyes otherways._

Take a good fresh water eel flay, draw, and parboil it, then mince the fish being taken from the bones, mince also some pippins, wardens, figs, some great raisins of the sun, season them with cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates on the top, whole raisins, and b.u.t.ter, make pies according to these forms; fill them, close them up and bake them, being baked, liquor them with grape verjuyce, slic't lemon, b.u.t.ter, sugar, and white-wine.

_Other minced Eel Pyes._

Take 2 or three good large eels, being cleans'd, mince them & season them with cloves, mace, pepper, nutmeg, salt, and a good big onion in the bottom of your pye, some sweet herbs chopped, and onions, put some goosberries and b.u.t.ter to it, and fill your pie, close it up and bake it, being baked, liquor it with b.u.t.ter and verjuyce, or strong fish broth, b.u.t.ter, and saffron.

_Otherways._

Mince some wardens or pears, figs, raisins, prunes, and season them as abovesaid with some spices, but no onions nor herbs, put to them goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and b.u.t.ter; then make pyes according to these forms, fill them and bake them, being baked, liquor them with white batter, white-wine and sugar, and ice them.

_To boil Conger to be eaten hot._

Take a piece of conger being scalded and wash'd from the blood and slime, lay it in vinegar & salt, with a slice or two of lemon, and some large mace, slic't ginger, and two or three cloves, then set some liquor a boiling in a pan or kettle, as much wine and water as will cover it when the liquor boils put in the fish, with the spices, and salt, and when it is boil'd put in the lemon, and serve the fish on fine carved sippets; then make a lear or sauce with beaten b.u.t.ter, beat with juyce of oranges or lemons, serve it with slic't lemon on it, slic't ginger and barberries; and garnish it with the same.

_To stew Conger._

Take a piece of conger, and cut it into pieces as big as a hens egg, put them in a stew-pan or two deep dishes with some large mace, salt, pepper, slic't nutmeg, some white-wine, wine vinegar, as much water, b.u.t.ter, and slic't ginger, stew these well together, and serve them on sippets with slic't orange, lemon, and barberries, and run them over with beaten b.u.t.ter.

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