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Take a good large silver Eel, split him down the back, and take forth the bone, wash and dry him, then salt him; after this take minced Oysters, Tyme, sweet Marjoram, Winter-savory, an Onion minced small, Nutmeg, Cloves and Mace pounded in a Morter, strow these ingredients on the in∣side of the Eel or Eels, then rowl them up close, and bind them with tape, boil them in Vinegar, Water and Salt, a faggot of sweet Herbs, and three whole Onions, adding to this pickle some Ginger,
garnish your Dish with Fennel and Flowers.