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Section 17. OR. The fifth Section of Fish.
Shewing the best way to Dress Eels, Conger, Lump, and Soals.
To boil Eels to be eaten hot.
DRaw them, fley 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 butter; being finely stewed and tender, dish them on carved sippets, or on ssices of French bread, and serve them with boild currans boild by themselves, slic't lemon, barberries, and scrape on sugar.
Otherwayes.
Draw and fley 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, spi∣nage, 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