To stew whole Eels to be eaten hot

Method

Take three good eels, draw, flay them, and truss them round, (or in pieces,) then have a quart of white-wine, three half pints of wine-vinegar, a quart of water, some salt, and a handful of rosemary and tyme bound up hard, when the liquor boils put in the eels with some whole pepper, and large mace; being boil’d, serve them with some of the broth, beat up thick with some good butter and slic’t lemon, dish them on sippets with some grapes, barberries, or gooseberries.

Loading
Loading
Loading