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

upon a soft fire, and serve them on fine carved sippets, garnish them with some slic't orange and run them over with beaten butter thickned with the yolk of an egg or two, some grated nutmeg, and juyce of orange. _To make a Spitch-Cock, or broil'd Eels._ Take a good large eel, splat it down the back, and joynt the back-bone; being drawn, and the blood washed out, leave on the skin, and cut it in four pieces equally, salt them, and bast them with butter, or oyl and vinegar; broil them on a soft fire, and being finely broil'd, serve them in a clean dish, with beaten butter and juyce of lemon, or beaten butter, and vinegar, with sprigs of rosemary round about them. _To broil salt Eels._ Take a salt eel and boil it tender, being flayed and trust round with scuers, boil it tender on a soft fire, then broil it brown, and serve it in a clean dish with two or three great onions boil'd whole and tender, and then broil'd brown; serve them on the eel with oyl and mustard in saucers. _To roast an Eel._ Cut it three inches long, being first flayed and drawn, split it, put it on a small spit, & roast it, set a dish under it to save the gravy, and roast it fine and brown, then make sauce with the gravy, a little vinegar, salt, pepper, a clove or two, and a little grated parmisan, or old _English_ cheese, or a little botargo grated; the eel being roasted, blow the fat off the gravy, and put to it a piece of sweet butter, shaking it well together with some salt, put it in a clean dish, lay the eel on it, and some slices of oranges. _To roast Eels otherways._ Take a good large silver eel, draw it, and flay it in pieces of four inches long, spit it on a small spit with some bay-leaves, or large sage leaves between each piece spit it cross ways, and roast it; being roasted, serve it with beaten butter, beaten