To Souce Conger in Collars like Brawn

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take the fore part of a conger from the gills, splat it, and take out the bone, being first flayed and scalded, then have a good large eel or two, flay’d also and boned, seasoned in the inside with minced nutmeg, mace, and salt, seasoned and cold with the eel in the inside, bind it up hard in a clean cloth, boil it in fair water, white-wine and salt.