To Collar Eels

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take your Eel and cut it open, take out the Bones, and cut off the Head and Tail, and lay the Eel flat on the Dresser, and shread some Sage as fine as possible, and mix it with black Pepper beat, grated Nutmeg and Salt, and lay it all over the Eel, and role it up hard in little Cloths, and tye both Ends tight; then set over the Fire some Water, with Pepper and Salt, five or six Cloves, three or four Blades of Mace, a Bay-leaf or two, boil it Bones, Head, and Tail well together; then take out your Heads and Tails, and put in your Eels, and let them boil till they are tender; then take them out and boil the Liquor longer, till you think there is enough to cover them. Take it off, and when cold, pour it over the Eels, and cover it close; donโ€™t take off the Cloths till you use them.