| Method: | Bone the eel and skin it; split it, and sprinkle it over with
the ingredients, taking care that the spices are very finely pounded,
and the herbs chopped very small. Roll it up and bind with a broad piece
of tape, and boil it in water, mixed with a little salt and vinegar,
till tender. It may either be served whole or cut in slices; and when
cold, the eel should be kept in the liquor it was boiled in, but with a
little more vinegar put to it.
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