an egg, roll it up again, and fill the three pieces of belly with it. Cut the skin of the eel, wrap the pieces in, and sew up the skin. Broil them well, have butter and an anchovy for sauce, with the juice of lemon.
To farce eels with white sauce.
SKIN and clean your eel well, pick off all the flesh clean from the bone, which you must leave whole to the head. Take the flesh, cut it small and beat it in a mortar; then take half the quantity of crumbs of bread, beat it with the fish, season it with nutmeg and beaten pepper, an anchovy, a good deal of parsley chopped fine, a few truffles boiled tender in a very little water, chop them fine, put them into the mortar with the liquor and a few mushrooms: beat it well together, mix in a little cream, then take it out and mix it well together in your hand, lay it round the bone in the shape of the eel, lay it on a buttered pan, drudge it well with fine crumbs of bread, and bake it. When it is done, lay it carefully in your dish, have ready half a pint of cream, a quarter of a pound of fresh butter, stir it one way till it is thick, pour it over your eels, and garnish with lemon.
To dress eels with brown sauce.
SKIN and clean a large eel very well, cut it in pieces, pat it into a sauce-pan or stew-pan, put to it a quarter of a pint of water, a bundle of sweet-herbs, an onion, some whole pepper, a blade of mace and a little salt. Cover it close, and when it begins to simmer put in a gill of red wine, a spoonful of mushroom-pickle, a piece of butter as big as a walnut rolled in flour; cover it close, and let it stew till it is enough, which you will know by the eel being very tender. Take up your eel, lay it in a dish, strain your sauce, give it a boil quick, and pour it over your dish. You must make sauce according to the largeness of your eel, more or less. Garnish with lemon.
To roast a piece of fresh sturgeon.
GET a piece of fresh sturgeon of about eight or ten pounds, let it lay in water and salt six or eight hours, with its scales on; then fasten it on the spit, and baste it well with butter for a quarter of an hour, then with a little flour, then grate a nutmeg all over it, a little mace and pepper beaten fine, and salt thrown over it, and a few sweet-herbs dried and powdered fine, and then crumbs of bread; then keep basting a little, and drudging
