Broiled Eels

Ingredients

• eels
• plenty of finely chopped parsley
• pepper
• salt
• powdered mace
• very little sage
• a couple of eggs
• a dish of bread-crumbs
• a spoonful of anchovy paste
• a tablespoonful of butter

Method

1. 1

   Clean and split the eels, remove the bone, and cut into 3-inch pieces.

2. 2

   Season with parsley, pepper, salt, mace, and sage.

3. 3

   Dip in beaten eggs, then in bread-crumbs, and broil over a hot fire.

4. 4

   Spread with anchovy paste and butter before serving.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 122. The excerpt below is the record exactly as published.

plenty of finely chopped parsley, a palatable quantity of pepper, salt, powdered mace, and very little sage ; have ready a couple of eggs beaten smooth, a dish of bread-crumbs, and a double wire gridiron well buttered ; dip the pieces of eel first in the egg, then in the bread-crumbs, and then in the season- ing, lay them between the bars of the gridiron, and broil them over a hot fire. While they are being broiled, mix together a spoonful of anchovy paste or chopped anchovies and a tablespoonful of butter, and spread them over the broiled eels ; serve the eels hot as soon as they are done. Eels prepared in the same way (or plain) may be fried in hot butter instead of being broiled ; or they may be broiled . without breading, simply splitting them and laying them in a buttered double wire gridiron, and after they are cooked serving them with salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.