Collared Eels

One large eel; pepper and salt to taste; two blades of mace, two cloves, a little allspice very finely pounded, six leaves of sage, and a small bunch of herbs minced very small.

Mode: Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Roll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar till tender. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.