To congar Eeles
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To congar Eeles". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To congar Eeles, in collars, like Brawne. CUt them open with the skinne on, and take the bone cleane out, large Mace, grosse Pepper, some fine sweet Hearbs, chopt vnder your Knife. Then straw the Hearbes and the Spices, all along the inside of your Eele, and rowle it like a collar of Brawne: so may you doe with Tenches, boyled in fayre water, white Wine, and a quantitie of Salt, so put in some sliced Ginger, Nutmeg, and Pepper in graine. When it is well boyled put it into an earthen Pan, couered with the owne liquour, and a little white Wine vinegar.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

tenches: Tench (Tinca tinca). A common freshwater fish of Europe.

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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <>. Accessed on July 4, 2020, 8:07 am.

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