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

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take good fresh water eels; flay and draw them, season them with nutmeg, pepper, and salt, being cut in pieces, lay them in the pie, and put to them some two or three onions in quaters, some butter, large mace, grapes, barberries or gooseberries, close them up and bake them; being baked liquor them with beaten butter, beat up thick with the yolks of two eggs, and slices of an orange.

Sometimes you may bake them with a minced onion, some raisins of the sun, and season them with some ginger, pepper, and salt.