How To Collar Eels

Cut off the heads and tails of the eels, and then bone them; take grated nutmeg, pepper in powder, sage shredded fine, with salt; mix them together, and strow on the mixture; roll them hard up one by one, in little cloths, and secure them from flipping: this done, set some water over the fire, with a few whole cloves, blades of mace, a bay leaf or two, with a proper quantity of salt; then put in the bones, heads, and tails, and boil them well; afterwards take them out, and put in the eels: when they are tender, take them out, and let the liquor boil away till there is just enough left to cover them; put the eels in an earthen-pan, letting the cloths remain on till the time of use, and when the liquor is cold, pour it over them, covering the pan close.

How To Collar Beef

Strip the skin off a piece of thin flank-beef, and beat it with a rolling-pin; then dissolve a quart of peter-salt (not salt-petre) in five quarts of pump-water; strain it, and put the beef in, letting it lie for five days, turning it now and then: this done, take a quarter of an ounce of cloves, a large nutmeg, a little pepper and mace, beaten to fine powder, with a handful of thyme stript of the stalks; blend them together, and strew this mixture all over the beef; roll it up with the skin placed on the outside, and tie it close and hard with a piece of tape; then pour a pint of claret into a pot, place the beef in it, and bake it with a batch of bread.