To Pitchcock Eels

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

You must split a large Eel down the Back, and joint the Bones, cut it into two or three Pieces, melt a little Butter, put in a little Vinegar and Salt, let your Eel lay in two or three Minutes, 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.