1718._
Take a large Eel, rub the Skin well with Salt, then gut it and wash it
well; cut off the Head and skin it, laying by the Skin in Water and Salt;
then lay your Eel in a clean Dish, and pour out about a Pint of Vinegar
upon it, letting it remain in the Vinegar near an hour; then withdraw your
Eel from the Vinegar, and make several Incisions at proper distances in the
Flesh of the Back and Sides, which Spaces must be fill'd with the following
Mixture:
Take grated Bread, the Yolks of two or three hard Eggs, one Anchovy minced
small, some Sweet-Marjoram dry'd and pouder'd; or for want of that, some
Green Marjoram shred small: to this add Pepper, Salt, a little Pouder of
Cloves, or _Jamaica_ Pepper, and a little fresh Butter, to be beat all
together in a Stone Mortar, till it becomes like a Paste; with which
Mixture fill all the Incisions that you cut in the Eel, and draw the Skin
over it: then tie the end of the Skin next the Head, and prick it with a
Fork in several Places; then tie it to a Spit to roast, or lay it upon a
Grid-iron to broil, without basting. The Sauce for this is Butter, Anchovy,
a little Pepper, and Lemon-juice.
To Pitchcot Eels.
Take a large Eel, clean well with Salt and Water both the Skin and the
Inside, then pull off the Skin, and prepare the following Mixture of Bread
grated, Sweet-herbs pouder'd, or minced small, such as Sweet-marjoram,
Sage, and some Pepper and Salt; then rub your Eel with Yolks of Eggs, and
after that, roll it in the Mixture, then draw the Skin over it, and cut
your Eel in several pieces about three Inches in length, dipping them again
in Yolks of Eggs, and after that, in the above Mixture: then lay them on
the Gridiron, and when they are enough, serve them to the Table, with the
Sauce prescribed for the roasted Eels, abovemention'd.
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