Note 214 — INDEX
Reading edition
No. 214. Eels Collared.—Take an eel weighing two pounds, skin, split and take out back bone; on the inside sprinkle with salt, pepper, pounded mace, ground cloves, ground allspice, a tablespoon of powdered sage and teaspoon of powdered sweet marjoram, all well mixed. Roll up the eel, beginning at the widest end, and bind with a piece of tape; boil in salted water and a little vinegar until tender. Serve whole, or in slices, with or without sauce.