Eels

Cut the eel open, take out the bones, cut off the head and tail, and lay the eel flat on the dresser. Shred some sage as fine as possible, and mix it with black pepper beaten, some nutmeg grated, and some salt. Lay it all over the eel, and roll it up hard in little cloths, tying it up tight at each end. Then set on some water, with pepper and salt, five or six cloves, three or four blades of mace, and a bay-leaf or two. Boil these, with the bones, head, and tail ; then take out the bones, head, and tail, and put in the eels. Let them boil till tender, then take them out of the liquor, and boil the liquor longer. Take it off; and when cold put it to the eels; but do not take off the little cloths till the collars are used.

Salmon

Take a side of salmon, and cut off about a handful of the tail. Wash well the large piece, and dry it with a cloth. Wash it over with the yolks of eggs, and make some force-meat with what was cut off the tail; but take off the skin, and put to it a handful of parboiled oysters, a tail or two of lob-sters, the yolks of three or four eggs boiled hard, six anchovies, a good handful of sweet herbs chopped small, a little salt, chives, mace, nutmeg, pepper, and grated bread. Work all these together in a mortar with yolks of eggs, and lay it all over the fleshy part, with a little more pepper and salt all over the salmon. Then roll it up into a collar, and bind it with broad tape. Boil it in water, salt, and vinegar ; but let the liquor boil first. Then put in the collars, with a bunch of sweet herbs, sliced ginger, and nutmeg. Let them boil gently nearly two hours; and when enough, take them up. Put them into the sousing-pan; and as soon as the pickle is cold, put it to the salmon, and let it stand in it till wanted for use ; or it maybe potted after it is boiled, and fill it up with clarified butter; and this way it will keep good the longer.

Mackerel

Having gutted the mackerel, slit it down the belly, cut off the head, and take out the bones; but take care not to cut it in holes. Then lay it flat upon its back, season it with pepper, salt, mace, and nutmeg, and a handful of parsley, shred fine. Strew it over them, roll them tight, and tie them well separately in cloths. Boil them gently twenty minutes in vinegar, salt, and water ; then take them out, put them into a pot, and pour the liquor on them. The next day take the cloth off the fish, put a little more vinegar to the pickle, and keep them for use.