First, wash him in water and salt; then pull off his skin below his vent or navel, and not much further: having done that, take out his guts as clean as you can, but wash him not: then give him three or four scotches with a knife; and then put into his belly and those scotches, sweet herbs, an anchovy, and a little nutmeg grated or cut very small, and your herbs and anchovies must also be cut very small; and mixt with good butter and salt: having done this, then pull his skin over him, all but his head, which you are to cut off, to the end you may tie his skin about that part where his head grew, and it must be so tied as to keep all his moisture within his skin: and having done this, tie him with tape or packthread to a spit, and roast him leisurely; and baste him with water and salt till his skin breaks, and then with butter; and having roasted him enough, let what was put into his belly, and what he drips, be his sauce. S. F. When I go to dress an Eel thus, I wish he were as long and as big as that which was caught in Peterborough river, in the year 1667; which was a yard and three quarters long. If you will not believe me, then go and see at one of the coffee-houses in King Street in Westminster. But now let me tell you, that though the Eel, thus drest, be not only excellent good, but more harmless than any other way, yet it is certain that physicians account the Eel dangerous meat; I will advise you therefore, as Solomon says of honey, "Hast thou found it, eat no more than is sufficient, lest thou surfeit, for it is not good to eat much honey". And let me add this, that the uncharitable Italian bids us "give Eels and no wine to our enemies". And I will beg a little more of your attention, to tell you, that Aldrovandus, and divers physicians, commend the Eel very much for medicine, though not for meat. But let me tell you one observation, that the Eel is never out of season; as Trouts, and most other fish, are at set times; at least, most Eels are not. I might here speak of many other fish, whose shape and nature are much like the Eel, and frequent both the sea and fresh rivers; as, namely, the Lamprel, the Lamprey, and the Lamperne: as also of the mighty Conger, taken often in Severn, about Gloucester: and might also tell in what high esteem many of them are for the curiosity of their taste. But these are not so proper to be talked of by me, because they make us anglers no sport; therefore I will let them alone, as the Jews do, to whom they are forbidden by their law.