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Susan Gilbert's late nineteenth century British cookery manuscript

Page 131

slices, fry it after the others, put it into the Tureen with the fryed Bread, Bacon and letice, have ready boiled as for eating 1 pint of young pease, and put them in the Soup, then pour it into your Tureen. Mr Henry Farr's receipt March 2nd 1853.
To Collar Eels.
Take a large Eel skin it, and open it, wash it very clean, lay it in a cloth to dry, cut off the fins along the back, then cut out the back bone, and cut off the head, season it with cloves, Mace and nutmeg beaten together, strew over them some salt and a little beaten pepper, take a handful of Parsly, and Thyme, shred it very fine, and grate a lemon. strew them over your Eel very thick, roll it very hard up and sew it up very thin, in a cloth, bind it very hard round, and boil it in Water with a little vinegar, salt Thyme and bay-leaf. If it is a large Eel boil it 1 hour, then take it up, when it is cold, put it in

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slices, fry it after the others, put it into the Tureen with the fryed Bread, Bacon and letice, have ready boiled as for eating 1 pint of young pease, and put them in the Soup, then pour it into your Tureen. Mr Henry Farr's receipt March 2nd 1853. To Collar Eels. Take a large Eel skin it, and open it, wash it very clean, lay it in a cloth to dry, cut off the fins along the back, then cut out the back bone, and cut off the head, season it with cloves, Mace and nutmeg beaten together, strew over them some salt and a little beaten pepper, take a handful of Parsly, and Thyme, shred it very fine, and grate a lemon. strew them over your Eel very thick, roll it very hard up and sew it up very thin, in a cloth, bind it very hard round, and boil it in Water with a little vinegar, salt Thyme and bay-leaf. If it is a large Eel boil it 1 hour, then take it up, when it is cold, put it in