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

with juyce of oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it with venison sauce, and dredge it with beaten caraway-seed, cinamon, flour, or grated bread. _To bake Eels in Pye, Dish or Patty-pan._ Take good fresh water eels, draw, and flay them, cut them in pieces, and season them with pepper, salt, and nutmeg, lay them in a pye with some prunes, currans, grapes, gooseberries, or barberries, large mace, slic't dates and butter, close it up and bake it, being baked, liquor it with white-wine, sugar, and butter, and ice it. If you bake it in a dish in paste, bake it in cold butter paste, rost the eel, & let it be cold, season it with nutmeg pepper, ginger, cinamon, and salt, put butter on the paste, and lay on the eel with a few sweet herbs chopped, and grated bisket-bread, grapes, currans, dates, large mace, and butter, close it up and bake it, liquor it, and ice it. _Otherways._ Take good fresh water eels; flay and draw them, season them with nutmeg, pepper, and salt, being cut in pieces, lay them in the pie, and put to them some two or three onions in quaters, some butter, large mace, grapes, barberries or gooseberries, close them up and bake them; being baked liquor them with beaten butter, beat up thick with the yolks of two eggs, and slices of an orange. Sometimes you may bake them with a minced onion, some raisins of the sun, and season them with some ginger, pepper, and salt. _To bake Eels otherways._ Take half a douzen good eels, flay them and take out the bones, mince them and season them with nutmeg, pepper, and salt, lay some butter in the pye, and lay a lay of Eel, and a lay of watred salt Eel, cut into great lard as big as your finger, lay a lay of it, and another of minced eel, thus lay six or seven lays, and on the top lay on some whole cloves, slic't nutmeg, butter, and some slices of salt eel, close it up