The accomplisht cook: or, The art & mystery of cookery

or on slices of French bread, and serve them with boil'd currans boil'd by themselves, slic't lemon, barberries, and scrape on sugar. _Otherways._ Draw and flay them, cut them into pieces, and boil them in a little fair water, white-wine, an anchove, some oyster-liquor, large mace, two or three cloves bruised, salt, spinage, sorrel, and parsley grosly minced with a little onion and pepper, dish them upon fine carved sippets; then broth them with a little of that broth, and beat up a lear with some good butter, the yolk of an egg or two, and the rinde and slices of a lemon. _To stew Eels._ Flay them, cut them 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._