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TAKE great Eeles, fleye them and per∣boyle them a little, then take the fishe from ye bones, and mince it small with some Wardens amongst it, to make it to mince small, and season it with cloues and mace, pepper, Corance and Dates, and when you lay it into your paste, take a little fine Su∣gar and lay it vpon before you couer it, and
when it is halfe baked or altogither, laye a péece of swéet Butter vpon the couer, and a little rosewater and sugar. After the same manner, minced pyes of Eeles.