...the Head and Tail, put it away, and put in your Eel ; let it boil till it is tender ; then take it out of the Liquor, and boil the Liquor longer ; then take it off, and when it is cold put it to the Eel ; but do not take off the little Cloths till you ufe it. To Stew CUCUMBERS. PARE twelve Cucumbers,...

...bay leaf or two. Boil it bones, head and tail well toge-« ther ; then take out your heads and tails, put in your eels and let them boil till they are tender, then take them out and boil the liquor longer, till you think there is enough to cover them. Take it off, and when cold...

...and tail. Then take out the bones, head, and tail, and put in your eels. Let them boil till they be tender, then take them out of the liquor, and boil the liquor longer. Take it off, and when it be cold, put it to your eels; but do not take oft" the little cloths till...

...put the apples into it, and the juice of a lemon or orange, and a little of the rind •> boil them till they are tender, then take them out of the liquor and add as much sugar as you put in before ; let h boil and be skimmed, then put in the apples, and boil...

...head, and tail ; then take out the bones,, head, and tail, and put in the eels. Let them boil till tender, then take them out of the liquor, and boil the liquor longer. Take it off; and when cold, put it to the eels ; cover it close, but do not take off the little cloths,...

...white wine, a few blades of mace, some salt, some whole pepper; and when it boils put in your pigeons, and let them boil till they are tender; then take them out, and strain out the liquor, and put your pigeons in a pot, and when the liquor is cold pour it on them;...