To collar eels.
Take a large Eel, split it, and take out the Bone, and wash it; then strew it with Cloves, Mace, and beaten Pepper, with Salt and sweet Herbs; then roll it up, and tye it with Splinters round it; so boil it in Water and a little Salt, and White-wine Vinegar, and a Blade of Mace; when the Eel is boil'd, take it up, and let the Pickle boil a little; and when 'tis cold, put in the Eel.
---Court Cookery; or, The Compleat English Cook. R. Smith, 1725.
[collar: roll up and bind with string]
Chart showing the number of references in each month of the diary’s entries.