The accomplisht cook Part 64

_To jelly Eels otherways._

Flay an eel, and cut it into rouls, wash it clean from the blood, and boil it in a dish with some white-wine, and white-wine vinegar, as much water as wine and vinegar, and no more of the liquor than will just cover it; being tender boil'd with a little salt, take it up and boil down the liquor with a piece of ising-gla.s.s, a blade of mace, a little juyce of orange and sugar; then the eel being dished, run the clearest of the jelly over it.

_To souce Eels otherways in Collars._

Take two fair eels, flay them, and part them down the back, take out the back-bone, then take tyme, parsley, & sweet marjoram, mince them small, and mingle them with nutmeg, ginger, pepper, and salt; then strow it on the inside of the eels, then roul them up like a collar of brawn, and put them in a clean cloth, bind the ends of the cloth, and boil them tender with vinegar, white-wine, salt, and water, but let the liquor boil before you put in the Eels.

_To souce Eels otherways in a Collar or Roll._

Take a large great eel, and scowr it with a handful of salt, then split it down the back, take out the back bone and the guts, wipe out the blood clean, and season the eel with pepper, nutmeg, salt, and some sweet herbs minced and strowed upon it, roul it up, and bind it up close with packthred like a collar of brawn, boil it in water, salt, vinegar, and two or three blades of mace, boil it half an hour; and being boil'd, put to it a slic't lemon, and keep it in the same liquor; when you serve it, serve it in a collar or cut it out in round slices, lay six or seven in a dish, and garnish it in the dish with parsley and barberries, or serve with it vinegar in saucers.

_To souce Eels otherways cut in pieces, or whole._

Take two or three great eels, scowr them in salt, draw them and wash them clean, cut them in equal pieces three inches long, and scotch them cross on both sides, put them in a dish with wine-vinegar, and salt; then have a kettle over the fire with fair water and a bundle of sweet herbs 2 or three great onions, and some large mace; when the kettle boils put in the eels, wine, vinegar, and salt; being finely boil'd and tender, drain them from the liquor and when they are cold take some of the broth and a pint of white wine, boil it up with some saffron beaten to powder, or it will not colour the wine; then take out the spices of the liquor where it was boiled and put it in the last broth made for it, leave out the onions and herbs of the first broth, and keep it in the last.

_To make a Hash of Eels._

Take a good large eel or two, flay, draw, and wash them, bone and mince them, then season them with cloves and mace, mix with them some good large oysters, a whole onion, salt, a little white-wine, and an anchove, stew them upon a soft fire, and serve them on fine carved sippets, garnish them with some slic't orange and run them over with beaten b.u.t.ter thickned with the yolk of an egg or two, some grated nutmeg, and juyce of orange.

_To make a Spitch-c.o.c.k, or broil'd Eels._

Take a good large eel, splat it down the back, and joynt the back-bone; being drawn, and the blood washed out, leave on the skin, and cut it in four pieces equally, salt them, and bast them with b.u.t.ter, or oyl and vinegar; broil them on a soft fire, and being finely broil'd, serve them in a clean dish, with beaten b.u.t.ter and juyce of lemon, or beaten b.u.t.ter, and vinegar, with sprigs of rosemary round about them.

_To broil salt Eels._

Take a salt eel and boil it tender, being flayed and trust round with scuers, boil it tender on a soft fire, then broil it brown, and serve it in a clean dish with two or three great onions boil'd whole and tender, and then broil'd brown; serve them on the eel with oyl and mustard in saucers.

_To roast an Eel._

Cut it three inches long, being first flayed and drawn, split it, put it on a small spit, & roast it, set a dish under it to save the gravy, and roast it fine and brown, then make sauce with the gravy, a little vinegar, salt, pepper, a clove or two, and a little grated parmisan, or old _English_ cheese, or a little botargo grated; the eel being roasted, blow the fat off the gravy, and put to it a piece of sweet b.u.t.ter, shaking it well together with some salt, put it in a clean dish, lay the eel on it, and some slices of oranges.

_To roast Eels otherways._

Take a good large silver eel, draw it, and flay it in pieces of four inches long, spit it on a small spit with some bay-leaves, or large sage leaves between each piece spit it cross ways, and roast it; being roasted, serve it with beaten b.u.t.ter, beaten with juyce of oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it with venison sauce, and dredge it with beaten caraway-seed, cinamon, flour, or grated bread.

_To bake Eels in Pye, Dish or Patty-pan._

Take good fresh water eels, draw, and flay them, cut them in pieces, and season them with pepper, salt, and nutmeg, lay them in a pye with some prunes, currans, grapes, gooseberries, or barberries, large mace, slic't dates and b.u.t.ter, close it up and bake it, being baked, liquor it with white-wine, sugar, and b.u.t.ter, and ice it.

If you bake it in a dish in paste, bake it in cold b.u.t.ter paste, rost the eel, & let it be cold, season it with nutmeg pepper, ginger, cinamon, and salt, put b.u.t.ter on the paste, and lay on the eel with a few sweet herbs chopped, and grated bisket-bread, grapes, currans, dates, large mace, and b.u.t.ter, close it up and bake it, liquor it, and ice it.

_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.