Eel, Collared
INGREDIENTS. - 1 large eel; pepper and salt to taste; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and a small bunch of herbs minced very small. AVERAGE CosT, 10d. per lb.
Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Roll it up and bind with a broad COLLARED EEL. piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender.
It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.
TIME.-2 hours.
SEASONABLE from August to March.