SECT. II.
FISH.
TAKE a large eel, and when you have skinned,
washed clean, and thoroughly dried it with a cloth, cut it
into pieces about four inches long. Season them with a
little beaten mace and nutmeg, pepper, salt, and a little
salt-prunella beat fine. Lay them in a pan, and pour as
much clarified butter over them as will cover them.
Bake them half an hour in a quick oven; but the size of
your eels must be the general rule to determine what time
they will take baking. Take them out with a fork, and
lay them on a coarse cloth to drain. When they are
quite cold, season them again with the like seasoning, and
lay them close in the pot. Then take off the butter they
were