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Miss Collins recipe collection manuscript, 19th century?

Page 18

18 [Fruit?] Bags
Melt half a pound of butter, and mix with it half a pound of flour, then add a pinch of water, put this batter into a saucepan, and boil it a little, whisking it all the time, when quite cold add to it six yolks of eggs well beaten with a little rose, or orange flower water, then drop it with a spoon in lumps as big as a large walnut, on tins, or on an iron plate, put them into the oven, and when baked a pale brown strew sugar over them, serve them cold. You may open the sides and put in preserved fruits - a little grated Lemon peel improves them. 

To dress Eels
Cut Eels as for frying, with the heads and tails make a strong broth, seasoned with pepper and salt, boil the pieces in this till sufficiently dressed, then add Isinglass and a little vinager to the liquor, having placed the Eels in a mould. when the Isinglass is quite dissolved strain the broth, & pour it on the Eels, when cold, turn it out.

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18 [Fruit?] Bags Melt half a pound of butter, and mix with it half a pound of flour, then add a pinch of water, put this batter into a saucepan, and boil it a little, whisking it all the time, when quite cold add to it six yolks of eggs well beaten with a little rose, or orange flower water, then drop it with a spoon in lumps as big as a large walnut, on tins, or on an iron plate, put them into the oven, and when baked a pale brown strew sugar over them, serve them cold. You may open the sides and put in preserved fruits - a little grated Lemon peel improves them. To dress Eels Cut Eels as for frying, with the heads and tails make a strong broth, seasoned with pepper and salt, boil the pieces in this till sufficiently dressed, then add Isinglass and a little vinager to the liquor, having placed the Eels in a mould. when the Isinglass is quite dissolved strain the broth, & pour it on the Eels, when cold, turn it out.