DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700s

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Page 27

To Collar Eels
Take your Eel cut it open take out the Bones Cut of the head & Tail lay the Eel flat on the Dresser shred some sage as fine as can mix with it Black Pepper Beat Grated Nutmeg & salt lay it all over the Eel role it up hard in little Cloths tie Both ends tight set over the Fire some water with Pepper & Salt five or six cloves three or four Blads of mace a Bay Leaf or Two Boil it Bones head & Tail together then take out your heads & Tails put in your Eels let them Biol till they are tender then take them out Boil the Liquor longer till you think theres Enough to cover them when cold Pour it over your Eels cover it close dont take of the cloth till you use them
Puddings for little dishes
you must take a Pint of Cream & Boil it slit a Penny Loaf & Pour the cream hot over it cover it close till its cold then beat it fine grat in half a larg nutmeg 1/4 lb Sugar the yolk of four Eggs two whites Beat well together with the half of this fill four little wooden Dishes colour one with safron one with Cochineal Green with the Juse of [spinch?] Blew with syrup of Voilets the rest mix an ounce of sweet Almonds Blanched Beat fine & fill a dish your dishes must be small & lie your covers over close & tie them when your Pot Biols put them in an hour will Biol them when done Pour them in a dish the white one in the midle four colourd ones round it melt some frish Butter with a glass of sack Pour over throw sugar all over the Dish the white Pudding must be of a Larger size then the rest butter your dishes well  before you put them in dont fill them too full

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To Collar Eels Take your Eel cut it open take out the Bones Cut of the head & Tail lay the Eel flat on the Dresser shred some sage as fine as can mix with it Black Pepper Beat Grated Nutmeg & salt lay it all over the Eel role it up hard in little Cloths tie Both ends tight set over the Fire some water with Pepper & Salt five or six cloves three or four Blads of mace a Bay Leaf or Two Boil it Bones head & Tail together then take out your heads & Tails put in your Eels let them Biol till they are tender then take them out Boil the Liquor longer till you think theres Enough to cover them when cold Pour it over your Eels cover it close dont take of the cloth till you use them Puddings for little dishes you must take a Pint of Cream & Boil it slit a Penny Loaf & Pour the cream hot over it cover it close till its cold then beat it fine grat in half a larg nutmeg 1/4 lb Sugar the yolk of four Eggs two whites Beat well together with the half of this fill four little wooden Dishes colour one with safron one with Cochineal Green with the Juse of [spinch?] Blew with syrup of Voilets the rest mix an ounce of sweet Almonds Blanched Beat fine & fill a dish your dishes must be small & lie your covers over close & tie them when your Pot Biols put them in an hour will Biol them when done Pour them in a dish the white one in the midle four colourd ones round it melt some frish Butter with a glass of sack Pour over throw sugar all over the Dish the white Pudding must be of a Larger size then the rest butter your dishes well before you put them in dont fill them too full