To Pot Eels

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Eel, skin it, cleanse it, and wash it very clean, dry it in a Cloth, cut it into Pieces as long as your Finger, season them with a little beaten Mace and Nutmeg, Pepper, Salt, and a little Salprunella beat fine; lay them in a Pan, and pour as much good Butter over them, as will cover them clarified as above. They must be baked half an Hour in a quick Oven; if a slow Oven, longer, till they are enough. With a Fork take them out, and lay them on a coarse Cloth to drain. When they are quite cold, season them again with the same Seasoning, lay them in the Pot close, and take off the Butter they were baked in clear from the Gravy of the Fish, and set in a Dish before the Fire. When it is melted, pour the clear Butter over the Eels, and let them be covered with the Butter. As to the baking, you must judge by the Largeness of the Eel.

In the same manner you may pot what you please. You may bone your Eels, if you chuse it; but then don’t put in any Salprunella.