To Collar Eles
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic
DESCRIPTION: A dish of cooked eels
To Collar Eles.
Take the largest silver eles; cut them open with the Skin on; take out the bones, then beat some sweet Herbs, with Pepper, and a little Ginger, and strew them on the inside of the Eels, then rowl them up three in a breadth, & bind them up with Bass flag, boyl them in three parts Water, and one Wite-wine; and as the boyl gently, put in some slices of Nutmeg, Ginger, and whole Pepper, being somewhat tender, cool them in water, then drain that from them, and put in the Liquor they were boyl'd in, with a little White-wine Vinegar: Serve it up, Garnished with Bay-leaves and slices of Oranges: and for Sauce Oyl and Mustard.
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