enough, take them out of the Liquor, and dip them in Eggs that have been
well beaten, and after that roll them in grated Bread, that they may be
cover'd with it. Then make some Lard very hot, and fry them in it till they
are brown, and serve them up with some of the Liquor they were stew'd in,
and fry'd Parsley.

In the beginning of this Month, as well as in _December_, the Eel is
commonly laid up in the Mud, and we find them there in Clusters folded one
over another, which I suppose is the manner of coupling; for in the
beginning of _March_, or end of _February_, we see young ones as small as
Threads on the edges of the Waters. I think it is no longer to be doubted,
but that the Eel is viviparous; that is, it brings its young ones perfectly
framed, and does not lay Spawn like other Fish: and the Resemblance the Eel
bears to that Fish, which is call'd by the Fishermen the Coney-Fish, and is
found at this time about the _Buoy in the Nore_ full of young ones, makes
me the rather conclude the Eel brings forth its Young perfectly form'd.
This Fish is not accounted wholesome at this time of the Year, nor fit for
eating till they begin to run in _March_, therefore what I have to say
relating to preparing Eels for the Table, will be set down in the Month of
_March_.

* * * * *

FEBRUARY.

As our Poultry will begin to lay plentifully in this Month, it may not be
improper to say something of them before we proceed to give the Receipts
for dressing and preparing their Eggs for the Table. It is necessary to be
known first, the Difference between Fowls and Birds; a Fowl always leads
its young Ones to the Meat, and a Bird carries the Meat to the Young: for