into pieces, and put them into a skillet with
butter, verjuyce, and fair water as much as will cover them, some
large mace, pepper, a quarter of a pound of currans, two or three
onions, three or four spoonfuls of yeast, and a bundle of sweet
herbs, stew all these together till the fish be very tender, then
dish them, and put to the broth a quarter of a pound of butter,
a little salt, and sugar, pour it on the fish, sippet it, and serve
it hot.

_To stew Eels in an Oven._

Cut them in pieces, being drawn and flayed, then season them with
pepper, salt, and a few sweet herbs chopped small, put them into an
earthen pot, and set them up on end, put to them four or five cloves
of garlick, and two or three spoonfulls of fair water, bake them,
and serve them on sippets.

_To stew Eels otherways to be eaten hot._

Draw the eels, flay them, and cut them into pieces three inches
long, then put them into a broad mouthed pipkin with as much
white-wine and water as will cover them put to them some stripped
tyme, sweet marjoram, savory, picked parsley, and large mace, stew
them well together and serve them on fine sippets, stick bay-leaves
round the dish garnish the meat with slic't lemon, and the dish with
fine grated manchet.

_To stew whole Eels to be eaten hot._

Take three good eels, draw, flay them, and truss them round, (or in
pieces,) then have a quart of white-wine, three half pints of
wine-vinegar, a quart of water, some salt, and a handful of rosemary
and tyme bound up hard, when the liquor boils put in the eels with
some whole pepper, and large mace; being boil'd, serve them with
some of the broth, beat up thick with some good butter and slic't
lemon, dish them on sippets with some grapes, barberries, or
gooseberries.

_Otherways._

Take three good eels, draw, flay, and scotch them with your knife,
truss them round, or cut them in pieces, and fry them in clarified
butter, then stew them between two dishes, put to them some two or
three spoonfuls of claret or white-wine, some sweet butter, two or
three slices of an orange, some salt, and slic't nutmeg; stew all
well together, dish them, pour on the sauce, and run it over with
beaten butter, and slices of fresh orange, and put fine sippets
round the dish.

_To dress Eels in Stoffado._

Take two good eels, draw, flay them, and cut them in pieces three
inches long, put to them half as much claret wine as will cover
them, or white-wine, wine-