To Collar Eels

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the eel filling
for the boiling liquid
main ingredient
Instructions (10)
  1. Take your eel and cut it open, take out the bones cut off the head and tail.
  2. Lay the eel flat on the dresser.
  3. Shred some sage as fine as possible, and mix with it black pepper beat, grated nutmeg and salt.
  4. Lay it all over the eel, roll it up hard in little cloths, and tie both ends tight.
  5. Set over the fire some water, with pepper and salt, five or six cloves, three or four blades of mace, a bay leaf or two.
  6. Boil the bones, head and tail well together.
  7. Then take out your heads and tails, put in your eels and let them boil till they are tender.
  8. Then take them out and boil the liquor longer, till you think there is enough to cover them.
  9. Take it off, and when cold pour it over the eels, and cover it close.
  10. Don't take off the cloths till you use them.
Original Text
To Collar Eels. TAKE your eel and cut it open, take out the bones cut off the head and tail, lay the eel flat on the dresser, and shred some sage as fine as possible, and mix with it black pepper beat, grated nutmeg and salt; lay it all over the eel, roll it up hard in little cloths, and tie both ends tight, then set over the fire some water, with pepper and salt, five or six cloves, three or four blades of mace, a bay leaf or two. Boil the bones, head and tail well together, then take out your heads and tails, put in your eels and let them boil till they are tender, then take them out and boil the liquor longer, till you think there is enough to cover them. Take it off, and when cold pour it over the eels, and cover it close. Don't take off the cloths till you use them.
Notes
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