pouder'd

Updated: May 5, 2025

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.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm

When a Jack or Pike is discharged of its Scales and Entrails, and well clean'd, prepare a Mixture in the following Manner, to be sew'd up in the Belly of the Fish: Take of grated Bread about one third part, the Rivet, or Liver of the Fish cut small, with Oysters chopped, or the Flesh of Eels cut small; mix these with three or four Eggs butter'd in a Sauce-pan, to which add Pepper and Salt with some dry'd Sweet Marjoram well pouder'd, or such other Sweet-herbs as are most grateful to the Palate, an Anchovy shred small, and fill the Belly of the Fish with the Preparation, and sew it up.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm