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Time: 2 hours
Ingredients
  1. 1 large eel
  2. pepper to taste
  3. salt to taste
  4. 2 blades of mace
  5. 2 cloves
  6. a little allspice very finely pounded
  7. 6 leaves of sage
  8. 1 small bunch of herbs, minced very small
  9. vinegar
Directions
  • Bone the eel and skin it
  • Split it, and sprinkle it over with the other ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small
  • Roll it up and bind with a broad piece of tape
  • Boil it in water, mixed with a little salt and vinegar, till 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.
    Source: The Book of Household Management by Isabella Beeton (1859)
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