skin about that part where his head grew, and it must be so tied as to
keep all his moisture within his skin: and having done this, tie him with
tape or packthread to a spit, and roast him leisurely; and baste him with
water and salt till his skin breaks, and then with butter; and having
roasted him enough, let what was put into his belly, and what he drips,
be his sauce. S. F.

When I go to dress an Eel thus, I wish he were as long and as big as that
which was caught in Peterborough river, in the year 1667; which was a
yard and three quarters long. If you will not believe me, then go and see
at one of the coffee-houses in King Street in Westminster.

But now let me tell you, that though the Eel, thus drest, be not only
excellent good, but more harmless than any other way, yet it is certain
that physicians account the Eel dangerous meat; I will advise you
therefore, as Solomon says of honey, " Hast thou found it, eat no more
than is sufficient, lest thou surfeit, for it is not good to eat much honey
". And let me add this, that the uncharitable Italian bids us " give Eels
and no wine to our enemies ".

And I will beg a little more of your attention, to tell you, that
Aldrovandus, and divers physicians, commend the Eel very much for
medicine, though not for meat. But let me tell you one observation, that
the Eel is never out of season; as Trouts, and most other fish, are at set
times; at least, most Eels are not.

I might here speak of many other fish, whose shape and nature are
much like the Eel, and frequent both the sea and fresh rivers; as,
namely, the Lamprel, the Lamprey, and the Lamperne: as also of the
mighty Conger, taken often in Severn, about Gloucester: and might also