Spitchocked Eels (No. 166)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

two middling-sized silver eels
salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little minced parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sage ↝ Spices, sage, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little chopped eschalot
the yelks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a bit of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
crisp parsley ↝ Parsley, raw [Not included in a food category]
plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

Take two middling-sized silver eels, leave the skin on, scour them with salt, and wash them.
Cut off the heads, slit them on the belly side, and take out the bones and guts.
Wash and wipe them nicely.
Cut them into pieces about three inches long, and wipe them quite dry.
Put two ounces of butter into a stew-pan with a little minced parsley, thyme, sage, pepper, and salt, and a very little chopped eschalot.
Set the stew-pan over the fire.
When the butter is melted, stir the ingredients together, and take it off the fire.
Mix the yelks of two eggs with them.
Dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can.
Rub the gridiron with a bit of suet.
Set it high over a very clear fire, and broil your eels of a fine crisp brown.
Dish them with crisp parsley, and send up with plain butter in a boat, and anchovy and butter.

Original Text

Spitchocked Eels.—(No. 166.)

This the French cooks call the English way of dressing eels.

Take two middling-sized silver eels, leave the skin on, scour them with salt, and wash them, cut off the heads, slit[183] them on the belly side, and take out the bones and guts, and wash and wipe them nicely; then cut them into pieces about three inches long, and wipe them quite dry; put two ounces of butter into a stew-pan with a little minced parsley, thyme, sage, pepper, and salt, and a very little chopped eschalot; set the stew-pan over the fire; when the butter is melted, stir the ingredients together, and take it off the fire, mix the yelks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can; then rub the gridiron with a bit of suet, set it high over a very clear fire, and broil your eels of a fine crisp brown. Dish them with crisp parsley, and send up with plain butter in a boat, and anchovy and butter.

Obs. We like them better with the skin off; it is very apt to offend delicate stomachs.

Notes

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