To Broil Conger

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a good fat conger being scalded and cut into pieces; salt them, and broil them raw; or you may broil them being first boiled and basted with butter, or steeped in oyl and vinegar, broil them raw, and serve them with the same sauce you steeped them in, bast them with rosemary, time, and parsley, and serve them with the sprigs of those herbs about them, either in beaten butter, vinegar, or oyl and vinegar, and the foresaid herbs: or broil the pieces splatted like a spitch-cock of an eel, with the skin on it.