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Plumb Porridge Do

Take a leg of beef and 4 Gallons of water boil it
till the beef is tender, then strein it off and put
the liquor in the pot again. Then put a pound of
pruines, a quart of an ounce cloves, half an ounce of Mace
two Nutmegs, beat and put into a bag. Let it boil
half an hour Then put in 5 pounds of Currants and
3 pounds of raisins, and let it boil half an hour
longer Then put in a quart of Strong beer. Let
it boil up. Then take it off and put in 2 pound of
Sugar, a little salt, a quart of Claret, and a pint of
Sack the juce of two lemons. put it in an
earthen pan, and heep it for use. Serve it hot
in portions till you want it

To Collar Eells Do

Scour your large silver eels with salt, slit them
down the back, take out all the bones, wash and
dry them, season them with savoury spice, minced
parsley thyme, sage and Onion, roll it in little
Collars in a cloth, and tye them close boil them in
water and salt with the heads and bones, half
a pint of Vinegar, a faggot of herbs, ginger a
penny worth of Iseing glass when they are
tender take them up, tye them close again
strein the pickle and keep the Eells in it