English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pike, and keep it for use; before you boil the pike take out the bone. You may do scate the same way, and in my opinion it eats more like sturgeon. 197. _To Collar_ EELS. Take the largest eels you can get, skin and split them down the belly, take out the bones, season them with a little mace, nutmeg and salt; begin at the tail and roll them up very tight, so bind them up in a little coarse inkle, boil it in salt and water, a few bay leaves, a little whole pepper, and a little alegar or vinegar; it will take an hour boiling, according as your roll is in bigness; when it is boiled you must tie it and hang it up whilst it be cold, then put it into the liquor that it was boiled in, and keep it for use. If your eels be small you may robe two or three of them together. 198. _To Pot_ SMELTS. Take the freshest and largest smelts you can get, wipe them very well with a clean cloth, take out the guts with a skewer, (but you must not take out the milt and roan) season them with a little mace, nutmeg and salt, so lie them in a flat pot; if you have two score you must lay over them five ounces of butter; lie over them a paper, and set them in a slow oven; if it be over hot it will burn them, and make them look black; an hour will bake them; when they are baked you must take them out and lay them on a dish to drain, and when they are drained you must put them in long pots about the length of your smelts; when you lay them in you must put betwixt every layer the same seasoning as you did before, to make them keep; when they are cold cover them over with clarified butter, so keep them for use. 199. _To Pickle_ SMELTS. Take the best and largest smelts you can get; gut, wash and wipe them, lie