Eels pitch-cocked

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a large eel ↝ Fish, eel [Fish]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
sweet herbs
parsley ↝ Parsley, raw [Not included in a food category]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
anchovy sauce
parsley and butter ↝ Parsley, raw [Not included in a food category]
raw parsley ↝ Parsley, raw [Not included in a food category]
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (6)

Take a large eel, and scour it well with salt to clean off all the slime.
Slit it down the back, take out the bone, and cut it into three or four pieces.
Take the yolk of an egg, and put it over the inside, sprinkle on crumbs of bread, with some sweet herbs and parsley chopped very fine, a little nutmeg grated, and some pepper and salt mixed together.
Put it on a gridiron over a clear fire, broil it of a fine light brown.
When enough, serve it up with anchovy sauce, and parsley and butter.
Garnish with raw parsley and horse-radish.

Original Text

Eels pitch-cocked.
TAKE a large eel, and scour it well with salt to clean off all the slime; then slit it down the back, take out the bone, and cut it into three or four pieces. Take the yolk of an egg, and put it over the inside, sprinkle on crumbs of bread, with some sweet herbs and parsley chopped very fine, a little nutmeg grated, and some pepper and salt mixed together. Then put it on a gridiron over a clear fire, broil it of a fine light brown, and when enough, serve it up with anchovy sauce, and parsley and butter. Garnish with raw parsley and horse-radish.

Notes

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