Spitchcocked Eels

Name: Spitchcocked Eels
Cuisine: United Kingdom
Ingredients: Then rub a gridiron with a bit of suet, ‘set it high over a very clear fire, and broil your eels of a fine crisp brown’ (in 1932 we should grill them under gas or electricity); dish them up with crisp parsley, and send up plain melted butter in a boat, and anchovy and butter sauce.; Then rub a gridiron with a bit of suet, ‘set it high over a very clear fire, and broil your eels of a fine crisp brown’ (in 1932 we should grill them under gas or electricity); dish them up with crisp parsley, and send up plain melted butter in a boat, and anchovy and butter sauce.; Mix the yolks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can.; Mix the yolks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Then rub a gridiron with a bit of suet, ‘set it high over a very clear fire, and broil your eels of a fine crisp brown’ (in 1932 we should grill them under gas or electricity); dish them up with crisp parsley, and send up plain melted butter in a boat, and anchovy and butter sauce.; Then rub a gridiron with a bit of suet, ‘set it high over a very clear fire, and broil your eels of a fine crisp brown’ (in 1932 we should grill them under gas or electricity); dish them up with crisp parsley, and send up plain melted butter in a boat, and anchovy and butter sauce.; Mix the yolks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can.; Then rub a gridiron with a bit of suet, ‘set it high over a very clear fire, and broil your eels of a fine crisp brown’ (in 1932 we should grill them under gas or electricity); dish them up with crisp parsley, and send up plain melted butter in a boat, and anchovy and butter sauce.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.; Take two middling-sized silver eels; leave the skins on.; Score them well with salt, and wash them; cut off the heads.; Put 2 oz. butter into a stewpan with a little minced parsley, thyme, sage, pepper and salt, and a very little chopped shallot; set the stewpan over the fire; and when the butter is melted, stir the ingredients together, and take it off the fire.

Dr. Kitchiner, 1817

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Take two middling-sized silver eels; leave the skins on.
Score them well with salt, and wash them; cut off the heads.
Slit them on the belly side, and take out the bone and guts and wash and wipe them nicely, then cut them into p