To make a Hash of Eels

Method

Take a good large eel or two, flay, draw, and wash them, bone and mince them, then season them with cloves and mace, mix with them some good large oysters, a whole onion, salt, a little white-wine, and an anchove, stew them upon a soft fire, and serve them on fine carved sippets, garnish them with some slic’t orange and run them over with beaten butter thickned with the yolk of an egg or two, some grated nutmeg, and juyce of orange.

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