To Broil Eels

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Eel, skin it, and make it very clean; open the Belly, cut it into four Pieces, take the Tail-end, strip off the Flesh, beat it in a Mortar, season it with a little beaten Mace, a little grated Nutmeg, Pepper, and Salt, a little Parsley, and Thyme, a little Lemon-peel, an equal Quantity of Crumbs of Bread, roll it in a little Piece of Butter, then mix it again with the Yolk of an Egg, roll it up again, and fill the three Pieces of Belly with it. Cut the Skin of the Eel, and wrap the Pieces in, and few up the Skin. Broil them well, have Butter and an Anchovy for Sauce, with the Juice of Lemon.