To pitchcock Eels

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a large eel ↝ Fish, eel [Fish]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

sauce

plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Split a large eel down the back, and joint the bones.
Cut it in two or three pieces.
Melt a little butter, put in a little vinegar and salt.
Let your eels lay in two or three minutes in the liquor.
Take the pieces up one by one, turn them round with a little fine skewer.
Roll them in crumbs of bread.
Broil them of a fine brown.

Sauce

For the sauce, use plain butter with the juice of lemon.

Original Text

To pitchcock Eels.
You must split a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little butter, put in a little vinegar and salt, let your eels lay in two or three minutes in the liquor, then take the pieces up one by one, turn them round with a little fine skewer, roll them in crumbs of bread, and broil them of a fine brown. Let your sauce be plain butter, with the juice of lemon.

Notes

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