Collared Eel

Ingredients

• 1 large eel
• pepper and salt to taste
• 2 blade mace
• 2 cloves
• a little allspice very finely pounded
• 6 leaves of sage
• and a small bunch of herbs minced very small

Instructions

1. Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small.
2. Roll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender.
3. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.