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Collared Eels

1 lg. eel
2 blades mace
Little allspice, very finely pounded
Sm. bunch herbs, minced very small
Pepper and salt to taste
2 cloves
6 leaves sage


Mode: 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. Roll it up and bind with a broad pieces of tape, and boil it in water. Mix with a little salt and vinegar until tender. 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.


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