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Margaret Dyson Holland cookbook, 1834
Page 67
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To Collar Eels. (164) Skin them and wish them well, take out the back bone, beat some cloves, and grate some nutmeg, with pepper and Salt, a little chop'd parsley and Thyme, rub the eel with a little yolk of egg well beaten, and lay on the Spice and herbs, roll them up and tie them fast, and wrap them in a Cloth Calves feet Soup (165) Boil two Calves feet with three quarts of water, two ounce of veal, two ounces of mutton or beef, a crust of bread, an onion a little mace and Salt, until the quantity is reduced to one half, Strain it and take off the fat and warm it as it is [wanted?] To make Chocolate (166) To a cake of chocolate put a wine quart of Soft water, and a bit of Salt, boil this together and add a pint of new milk Sugar to your taste, in the morning add a quart of cream, boil it up and melt all well together, it should also be well rubbed well together when only the water and milk is to it, be sure to froth it well when sending it up in the cups
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To Collar Eels. (164) Skin them and wish them well, take out the back bone, beat some cloves, and grate some nutmeg, with pepper and Salt, a little chop'd parsley and Thyme, rub the eel with a little yolk of egg well beaten, and lay on the Spice and herbs, roll them up and tie them fast, and wrap them in a Cloth Calves feet Soup (165) Boil two Calves feet with three quarts of water, two ounce of veal, two ounces of mutton or beef, a crust of bread, an onion a little mace and Salt, until the quantity is reduced to one half, Strain it and take off the fat and warm it as it is [wanted?] To make Chocolate (166) To a cake of chocolate put a wine quart of Soft water, and a bit of Salt, boil this together and add a pint of new milk Sugar to your taste, in the morning add a quart of cream, boil it up and melt all well together, it should also be well rubbed well together when only the water and milk is to it, be sure to froth it well when sending it up in the cups
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