WHEN you have thoroughly cleansed your eel, cut off the head, tail, and fins, and take out the bones. Lay it flat on the back, and then grate over it a small nutmeg, with two or three blades of mace beat fine, and a little pepper and salt, and strew on these a handful of parsley shred fine, with a few sage leaves chopped small. Roll it up tight in a cloth, and bind it tight. If it is of a middle size, boil it in salt and water three quarters of an hour, and hang it up all night to drain. Add to the pickle a pint of vinegar, a few pepper-corns, and a sprig of sweet-marjoram; boil it ten minutes, and let it stand till the next day. Then take off the cloth, and put your eels into the pickles. When you send them to table, lay them either whole in the plate, or cut them in slices. Garnish with green parsley. Lampreys may be done in the same manner.