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Eel Spitchcocked (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 30 to 35 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 485. The excerpt below is the record exactly as published.
Eel Spitchcoeked (another way).— Skin and clean a large eel, and lard it with very thin narrow strips of bacon ; make a seasoning of herbs, salt, and pepper ; sprinkle the eel all over with it, then put equal quantities of good veal broth and vinegar
Cook this with the app: pantry check, scaling, and the assistant.