Eels with
Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
close it and bake it, if you please, you may put in some Raisins of the
Sun, and some large Mace, it is good hot or cold.

115. _To souce an Eel and Collar it._

Take a very large fat Eel and scour it well, throw away the head and gut
her, and slit her down the back, season her with Pepper, Salt, Nutmeg
and Mace, then boil her in white Wine, and Salt and Water, with a bundle
of sweet herbs and some Limon Pill, when it is well boiled, take it up
and lay it to cool; then put good store of Vinegar into the Liquor, and
when it is cold, put in your Eel, and keep it:

You must roul it up in a Collar and tie it hard with a Tape, and sew it
up in a Cloth, then put it in to boil; when it hath lain a week, serve
it to the Table with a Rosemary Branch in the middle, and Bay Leaves
round the Dish sides, eat it with Mustard.

116. _To stew Eels._

Take them without their heads, flay them and cut them in pieces, then
fill a Posnet with them, and set them all on end one by one close to one
another, and put in so much White Wine and Water as will cover them,
then put in good store of Currans to them, whole Spice, sweet herbs, and
a little Salt, cover them and let them stew, and when they are very
tender, put in some Butter, and so shake them well, and serve them upon
Sippets; Garnish your Dish with Orange or Limon and raw Parsley.

117. _To make a Herring Pie._

Take four of the best pickled Herrings, and skin them, then split them
and bone them, then having your Pie in readiness with Butter in the
bottom, then lay your Herrings in halves into your Pie one lay of them,
then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
more Butter, then more Herrings, Fruit and Spice, and more Butter, and
so close it, and bake it; your Herrings must be well watered.

118. _To rost a Pike and to lard it._

Take a large Pike, and scale it, gut it, and wash it clean, then lard it
on the back with pickled Herring and Limon Pill, then spit it and lay it
down to the fire to rost, bast it often with Claret Wine and Butter,
when it is enough, make Sauce for it with Claret Wine and Butter, and
serve it in.

119. _To boil fresh Salmon._

Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
and whole Spice, and boil them together, then put in your Salmon, and
when it is boiled, take some Butter and some of the Liquor