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Eels, Collared

Take a large eel, cut off the head and tail, and remove the skin and backbone without tearing the flesh. Spread it out flat on a board, and cover it with a seasoning composed of the following ingredients:--A small bunch of herbs, two leaves of sage minced very fine, two cloves, two blades of mace, and a little allspice and whole pepper well pounded, with salt to taste. Roll up the eel, beginning with the broad end, and bind it tightly with a tape. Boil down the backbone, head, and tail with pepper, salt, mace, and vinegar. Put the eel into this liquor and stew about three-quarters of an hour, and when tender set it aside. Boil up the liquor with more vinegar and spice, if required, and when cool add it to the fish. Probable cost, 6d. to 1s. per pound.