Take two eels, not exceeding four pounds each, skin them, cut off the
heads, tails, and fins, split them open at the belly, clean well out,
cut them across a little below the vent, and again into pieces four
inches long. Lay open the solid pieces from below the vent, and rub
them in every part well with
Cloves, powdered finely 1 oz.
Mace, powdered finely ½ oz.
Nutmeg, powdered finely 1 oz.
Bay leaves, shred finely 1 oz.
Coarse sugar 1 lb.
Let them lie, being rubbed and turned in the pickle twenty-four hours,
then add bay salt one pound, and continue the rubbing a day longer.
Take them up now, and rub them with
Juniper berries, bruised ½ oz.
Shalots, shred finely 1 oz.
Table salt ¼ lb.
Black pepper, finely ground 1 oz.
Repeat this twice a day for two days; then wipe them dry, and suspend
them in a free current of air until the insides, which must be exposed
by sticks of wood, are no longer moist. Sew up each piece separately
in calico that has been steeped in whisky or rum, and with which the
backbone inside has been well saturated. Tie round with narrow tape,
hang to dry one night, and coat with the gelatine composition. In two
months they will be splendid, being broiled in the wrappers and served
hot.