Shewing the best way to Dress Eels, Conger, Lump, and Soals: Otherways


Take three good eels, draw, flay, and scotch them with your knife, truss them round, or cut them in pieces, and fry them in clarified butter, then stew them between two dishes, put to them some two or three spoonfuls of claret or white-wine, some sweet butter, two or three slices of an orange, some salt, and slic’t nutmeg; stew all well together, dish them, pour on the sauce, and run it over with beaten butter, and slices of fresh orange, and put fine sippets round the dish.