away their Heads, gut them, and wash them well, and cut them in pieces,
then boil some white Wine and Water, Salt and sweet Herbs together, with
some whole Spice, and when it boils apace, put in your Fish, and when it
is enough, take some of the Liquor, two Anchovies, some Butter and some
Shrimps taken out of their Shells, and heat all these together, then put
in the yolks of two or three Eggs, and heat all together, then lay some
Sippets of French Bread into your Dish, and set over a Chafingdish of
Coals, and lay your Fish in order upon them, then pour your Sawce all
over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
so serve it to the Table very hot.


40. _To roste Eels with Bacon._

Take great Eels and scour them well, and throw away the Heads, gut them,
and cut them in pieces, then cut some fat Bacon very thin, and wrap them
in it, and some Bay Leaves, and so tie them fast to the Spit, and roste
them, and baste them well with Claret Wine and Butter, and when they are
enough dredge them over with grated bread, and serve them with Wine,
Butter, and Anchovies; Garnish your Dish as you please.


41. _To make a Pie with Eels and Oisters._

Make your Paste, and roul it thin, and lay it into your baking Pan, then
take great Eels and flay them, and gut them, cut them in pieces, and
wash them, and dry them, then lay some Butter into your Pie, and season
your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in,
then cover them all over with greast Oisters, and put in three or four
Bay Leaves, then put in more of your beaten Spices and Salt, then cover