Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Spitchcock an obsolete culinary term which applied to a method of grilling pieces of eel after dressing them with breadcrumbs and chopped herbs. But the matter is obscure (Hannah glasse, 1747, spells the word ‘pitchcock’ and omits the herbs) and there is a suspicious resemblance between this term and spatchcock.