To souce Eels otherways in Collars


Take two fair eels, flay them, and part them down the back, take out the back-bone, then take tyme, parsley, & sweet marjoram, mince them small, and mingle them with nutmeg, ginger, pepper, and salt; then strow it on the inside of the eels, then roul them up like a collar of brawn, and put them in a clean cloth, bind the ends of the cloth, and boil them tender with vinegar, white-wine, salt, and water, but let the liquor boil before you put in the Eels.