mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage,
and a small bunch of herbs minced very small.
_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 piece
of tape, and 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.
_Time_.--2 hours. _Average cost_, 6d. per lb.
_Seasonable_ from August to March.
HAUNTS OF THE EEL.--These are usually in mud, among weeds, under
roots or stumps of trees, or in holes in the banks or the
bottoms of rivers. Here they often grow to an enormous size,
sometimes weighing as much as fifteen or sixteen pounds. They
seldom come forth from their hiding-places except in the night;
and, in winter, bury themselves deep in the mud, on account of
their great susceptibility of cold.
EELS A LA TARTARE.