Eel Spitchcocked and Grilled
From The spirit of cookery, 1895
The skin may be left on or removed depending on preference.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 349. The excerpt below is the record exactly as published.
cl sjntchcocked and grilled was once very popular ; for this the eel was skinned, gutted, and boned, covered with spice, herbs, egged and crumbed
Cook this with the app: pantry check, scaling, and the assistant.