Eels, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
main
garnish
sauce
Instructions (8)
  1. Skin your eels.
  2. Turn, scotch, and wash them with melted butter.
  3. Skewer them crosswise.
  4. Fix them on the spit.
  5. Put over them a little pepper, salt, parsley, and thyme.
  6. Roast them quick.
  7. Fry some parsley, and lay it round the dish.
  8. Make your sauce of butter and gravy.
Original Text
Eels, to roast. Skin your eels; turn, scotch, and wash them with melted butter; skewer them crosswise; fix them on the spit, and put over them a little pepper, salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it round the dish; make your sauce of butter and gravy.
Notes
—