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To Bake 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 bake Eeles. CUt your Eeles about the length of your finger: season them with Pepper, Salt, and Ginger, and so put them into a Coffin, with a good piece of sweet Butter. Put into your Pye great Razins of the Sunne, and an Onyon minst small, and so close it and bake it.


Other versions of this recipe:

Elus Bakyn in Dyshes (Thomas Awkbarow's Recipes (MS Harley 5401))

Links to modern interpretations:

Grene Boke  

To Bake Eeles
Kristen Wright
Grene Boke

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