int of
beef gravy, a few leaves of sage and mint cut small, pepper and salt,
and a small bit of onion shred as fine as possible. Simmer them a
quarter of an hour, skim it clean, and add nearly a quart of green peas.
Cover the stewpan close, and simmer near half an hour longer. Put in a
piece of butter and a little flour, give it one boil, and serve all
together in a dish.

STEWED EELS. Melt an ounce of butter in a stewpan, add a handful of
sorrel cut in large pieces, a dozen sage leaves finely minced, five
pounds of eels cut in pieces, and seasoned with pepper and salt. Then
put in two anchovies boned and minced, half a nutmeg, and half a pint of
water. Stew them gently together for half an hour, take out the onion,
squeeze in a lemon, and lay toasted bread round the dish. Half this
quantity will be sufficient for a small dish.--Another way. Take what
quantity of eels you please; after they are cleaned, fry them in butter,
then pour the butter clear off; put into your pan a bundle of sweet
herbs, an onion stuck with two or three cloves, a blade of mace, some
whole pepper, and a little salt; then add a pint of red wine and water,
and let them stew till they are tender: put the eels into a dish, strain
off the sauce, and thicken it up with a piece of butter rolled in flour,
or a piece of thickened burnt butter. Garnish your dish with
horse-radish and lemon.--Another way. Having cleaned your eels very
well, cut them in pieces, put them into a stewpan, with a bundle of
sweet herbs, an onion stuck with cloves, mace, whole pepper, and a
little salt; put to them a gill of white wine, half a pint of red, and a
gill of water; cover them close, and let them stew till tender; strain
off the gravy, thicken it up, and send it to table.--To stew an eel
whole. Take a fine large eel, clean it well, force the inside with
crumbs of bread, an anchovy cut fine, salt, pepper, a little nutmeg, and
two or three oysters bruised, with some parsley shred fine; fill the
inside as full as you can, sew it up with fine thread, turn it round,
and run a small skewer through it, to keep it in its folds; put it into
a small stewpan, with an onion stuck with cloves, and a faggot of herbs;
put over it red wine; cover the pan down very close, and let it stew
gently till tender; take out the onion, &c. put the eel into a dish,
and a plate over it; thicken the sauce with butter rolled in flour, and
squeeze a little lemon into the plate. If you have any for