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English cookbook, 1815
Page 18
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To Collar Eels Slit the eel up the back take out the bones wash and dry it well Strew over it scalded sage and parsley, chopped, pepper and salt; roll it tight and tie it up in a cloth boil it in salt and water with the head and bones pepper corns ginger and a little vinegar boil till tender - tie the cloth tight and hang it up and when the pickle is cold put it in. Pisa Mrs Mason To pickle French Beans Pour over them a boiling hot brine, cover them close; the next day drain and dry them; pour over them a boiling hot pickle of white wine Vinegar, Jamaica pepper, and black pepper, a little Mace and ginger; repeat this for two or three days, or till they look green Mrs Mason
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To Collar Eels Slit the eel up the back take out the bones wash and dry it well Strew over it scalded sage and parsley, chopped, pepper and salt; roll it tight and tie it up in a cloth boil it in salt and water with the head and bones pepper corns ginger and a little vinegar boil till tender - tie the cloth tight and hang it up and when the pickle is cold put it in. Pisa Mrs Mason To pickle French Beans Pour over them a boiling hot brine, cover them close; the next day drain and dry them; pour over them a boiling hot pickle of white wine Vinegar, Jamaica pepper, and black pepper, a little Mace and ginger; repeat this for two or three days, or till they look green Mrs Mason
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