Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c: Otherways

Name: Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c: Otherways
Ingredients: pepper; nutmeg; eel; sweet herbs; lard; salt eel; yolks of eggs; pistaches; chesnuts; carp; bread; cloves; mace; salt; fresh eel

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Scale it, and lard it with salt eel, pepper, and nutmeg, then make a pudding of some minced eel