261. Spitchcocked Eels

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

eels ↝ Fish, eel [Fish]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
dried thyme ↝ Thyme, fresh [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
essence of anchovies ↝ Fish, anchovy [Fish]

Instructions (7)

Properly clean the eels, and split them down the back, and remove the bone.
Cut the eels into pieces of about four inches long.
Egg the inside of the eel pieces.
Throw bread-crumbs, mixed with chopped parsley, a little dried thyme, and some cayenne, over the eggeed eel pieces.
Place the prepared eel pieces in a Dutch oven before the fire.
Whilst cooking, baste them with butter mixed with essence of anchovies.
Cooking time depends on the size of the eel pieces; they are done when the skin turns up.

Original Text

261. Spitchcocked Eels, in some parts of England, are cooked with the skins on. They should be properly cleaned, and split down the back, and bone taken out, and cut into pieces of about four inches long; egg the inside and throw over some bread-crumbs, in which have been mixed some chopped parsley, a little dried thyme, and some cayenne; place them in a Dutch oven before the fire, and whilst cooking, baste them with butter in which some essence of anchovies has been mixed. The time they take cooking depends on the size, but may be known by the skin turning up.

Notes

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