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How To Bake eeles Whole.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to bake Eeles whole. When they be fleyed & clean washed, season them with vergious, pepper,and salt, Cloves and mace, and put to them corance, great Raisins and Prunes, sweete butter and Vergious.


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