As this is the Month when Eels begin to be good, I shall give two or three Receipts for the Dressing of them in the best manner: The first for Roasting of Eels, or Pitchcotting them, I had from the Crown at _Basingstoke_ some Years ago; and that for Collaring of Eels, from Mr. _John Hughs_, a celebrated Cook in _London_. But I shall first observe, that the Silver Eel is counted the best; and that all such as lie and feed in clear Streams, may be used without purging them, as I have directed above; but all Pond Eels must be put into clear Waters for a Week, at least, before they are used, if you would have them in perfection. And now to the Receipts. To Roast or Broil an Eel, from the _Crown_ at _Basingstoke, An. 1718._ Take a large Eel, rub the Skin well with Salt, then gut it and wash it well; cut off the Head and skin it, laying by the Skin in Water and Salt; then lay your Eel in a clean Dish, and pour out about a Pint of Vinegar upon it, letting it remain in the Vinegar near an hour; then withdraw your Eel from the Vinegar, and make several Incisions at proper distances in the Flesh of the Back and Sides, which Spaces must be fill'd with the following Mixture: Take grated Bread, the Yolks of two or three hard Eggs, one Anchovy minced small, some Sweet-Marjoram dry'd and pouder'd; or for want of that, some Green Marjoram shred small: to this add Pepper, Salt, a little Pouder of Cloves, or _Jamaica_ Pepper, and a little fresh Butter, to be beat all together in a Stone Mortar, till it becomes like a Paste; with which Mixture fill all the Incisions that you cut in the Eel, and draw the Skin over it: then tie the end of the Skin next the Head, and prick it with a Fork in several Places; then tie it to a Spit to roast, or lay it upon a Grid-iron to broil, without basting. The Sauce for this is Butter, Anchovy, a little Pepper, and Lemon-juice. To Pitchcot Eels. Take a large Eel, clean well with Salt and Water both the Skin and the Inside, then pull off the Skin, and prepare the following Mixture of Bread grated, Sweet-herbs pouder'd, or minced small, such as Sweet-marjoram, Sage, and some Pepper and Salt; then rub your Eel with Yolks of Eggs, and after that, roll it in the Mixture, then draw the Skin over it, and cut your Eel in several pieces about three Inches in length, dipping them again in Yolks of Eggs, and after that, in the above Mixture: then lay them on the Gridiron, and when they are enough, serve them to the Table, with the Sauce prescribed for the roasted Eels, abovemention'd. To Collar Eels, from Mr. _John Hughs,_ a famous Cook in _London._