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

lay these between the fish, put to it white-wine, vinegar, and salt, close up the head, and keep it for your use. _To souce Conger._ Take a good fat conger, draw it at two several, vents or holes, being first scalded and the fins shaved off, cut it into three or four pieces, then have a pan of fair water, and make it boil, put in the fish, with a good quantity of salt, and let it boil very softly half an hour: being tender boil'd, set it by for your use for present spending; but to keep it long, boil it with as much wine as water, and a quart of white-wine vinegar. _To souce Conger in Collars like Brawn._ Take the fore part of a conger from the gills, splat it, and take out the bone, being first flayed and scalded, then have a good large eel or two, flay'd also and boned, seasoned in the inside with minced nutmeg, mace, and salt, seasoned and cold with the eel in the inside, bind it up hard in a clean cloth, boil it in fair water, white-wine and salt. _To roast Conger._ Take a good fat conger, draw it, wash it, and scrape off the slime, cut off the fins, and spit it like an S. draw it with rosemary and time, put some beaten nutmeg in his belly, salt, some stripped time, and some great oysters parboil'd, roast it with the skin on, and save the gravy for the sauce, boil'd up with a little claret-wine, beaten butter, wine vinegar, and an anchove or two, the fat blown off, and beat up thick with some sweet butter, two or three slices of an orange, and elder vinegar. Or roast it in short pieces, and spit it with bay-leaves between, stuck with rosemary. Or make venison sauce, and instead of roasting it on a spit, roast it in an oven. _To broil Conger._ Take a good fat conger being scalded and cut into pieces; salt them, and broil them raw; or you may broil them being first boiled and