ake them up, and again tie them close;
drain the pickle, and put them into it.

_Eels, to fry._

Cut every eel into eight pieces; mix them with a proper quantity of
yolks of eggs, and well season with pepper, and salt, and bread rubbed
fine, with parsley and thyme; then flour them, and fry them. You may
cook them as plain as you like, with only salt and flour, and serve them
up with melted butter and fried parsley.

_Eels, to pot._

Into an earthen pan put Jamaica and common pepper, pounded fine, and
salt; mix them and strew some at the bottom of the pan; cut your eels
and lay them over it, and strew a little more seasoning over them. Then
put in another layer of eels, repeating this process till all the eels
are in. Lay a few bay leaves upon them, and pour as much vinegar as you
may think requisite; cover the pan with brown paper and bake them. Pour
off the liquor, cover them with clarified butter, and lay them by for
use.

_Eels, to pickle._

Drain, wash, and well cleanse your eels, and cut off the heads. Cut them
in lengths of four or five inches, with their skins on; stew in them
some pepper and salt, and broil them on a gridiron a fine colour: then
put them in layers in a jar, with bay-leaf, pepper, salt, a few slices
of lemon, and a few cloves. Pour some good vinegar on them; tie strong
paper over, and prick a few holes in it. It is better to boil the
seasoning with some sweet herbs in the vinegar, and let it stand to be
cold before it is put over the eels. Two yolks of eggs boiled hard
should be put in the vinegar with a tea-spoonful of flour of mustard.
Two yolks are sufficient for twelve pounds of eels.

_Eels, to roast._

Skin your eels; turn, scotch, and wash them with melted butter; skewer
them crosswise; fix them on the spit, and put over them a little pepper,
salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it
round the dish; make your sauce of butter and gravy.

_Eels, to spitchcock._

Leave the skin on the eels; scour them with salt; wash them; cut off
their heads and slit them on the belly side; take out the bone and guts.
Wash and wipe them well; cut them in pieces three inches long, and wipe
them quite dry. Put two ounces of butter, with a little minced parsley,
thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan;
when the butter is melted, stir the ingredients together, and take the
pan off the fire; mix the yolks of two eggs with them a