Eel, Broiled
From Camp cookery (Kephart), 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 43. The excerpt below is the record exactly as published.
Eel, Broiled. — Skin, clean well with salt to re^ move slime, slit down the back and remove bone, cut into good-sized pieces, rub inside with egg, if you have it, roll in corn meal or dry bread- crumbs, season with pepper and salt, and broil to a nice brown. Some like a dash of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.