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To collar Eels, ..Vc.
A Tansey. Take a pint of cream, anil half a pint of
blanched almonds, beat fine with rose and orange-flower-
water, stir them together over a slow fire ; when it boils
take it oil', and let stand till cold, then beat in ten eggs,
grate in a small nutmeg, four Naples biscuits, a little
grated bread; sweeten to your taste, and if you think
it is too thick, put in more cream, and the juice of
spinach to make it green ; stir it well together, and
either fry or bake it. If you fry it, do one side first, and
then with a dish turn the other.
Stewed. Spinach and Eggs. Pick and wash spinach clean,
put it in a saucepan, with a little salt; cover it close,
shake the pan often; when it is tender, and whilst it
is green, throw it into a sieve to drain, lay it in your dish.
In the mean time, have a stewpan of water boiling, break
as many eggs into cups as you would poach. When the
water boils put in the eggs, have an egg-slice ready to
take them out, lay them on the spinach, and garnish the
dish with orange cut in quarters, with melted butter in
a cup
To collar Eels. Take an eel and scour it well with salt,
wipe it clean ; then cut it down the back, take out the
bone, cut the head and tail off; put the yolk of an egg
over; then take four cloves, two blades of mace, half
a nutmeg beat fine, a little pepper and salt, some chop-
ped parsley, and sweet herbs chopped fine ; mix them all
together, and sprinkle over it, roll the eel up very tight,
and tie it in a cloth ; put on water enough to boil it, and
put in an onion, some cloves and mace, and four bay
leaves ; boil it up with the bones, head and tail, for half
an hour, with a little vinegar and salt; then take out the
bones, Arc. and put in the eels ; boil them if large two
hours ; lesser in proportion : when done, put them to
cool ; then take them out of the liquor and cloth, and
cut them in slices or send them whole, with raw parsley
under and over.
N. B. Von must take them out of the cloth, and put
them in the liquor, and tie them close down to keep.
