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To Congar eeles


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.

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