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English cookbook, 1700
Page 45
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To stew Eels. Take your Eels and case 'em then cut 'em in short peices, then have some parsley a little time and winter savery shread with a little cives a little pepper and salt, ptu these ingredients into the belly part of your fish and sow it up, put 'em into some good broth and let them boyle easily till they'r tender then take a little of the broth to melt your butter with and serve 'em up.
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To stew Eels. Take your Eels and case 'em then cut 'em in short peices, then have some parsley a little time and winter savery shread with a little cives a little pepper and salt, ptu these ingredients into the belly part of your fish and sow it up, put 'em into some good broth and let them boyle easily till they'r tender then take a little of the broth to melt your butter with and serve 'em up.
Szathmary Culinary Manuscripts and Cookbooks
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