Spitchcock Eels

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
sauce
Instructions (6)
  1. Take a large eel, leave the skin on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely.
  2. Wipe it dry, and then wet it with a beaten egg.
  3. Strew it over on both sides with chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine, and mixed with the seasoning.
  4. Rub the gridiron with a bit of suet.
  5. Broil the fish of a fine colour.
  6. Serve with anchovy and butter for sauce.
Original Text
Spitchcock Eels. Take a large one, leave the skin on, cut it in pieces of four inches long, open it on the belly side, and clean it nicely: wipe it dry, and then wet it with a beaten egg, and strew it over on both sides with chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine, and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine colour. Serve with anchovy and butter for sauce.
Notes
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