Eels, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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 483. The excerpt below is the record exactly as published.
Eels, Broiled. — Clean and skin two eels ; if large ones, cut them into pieces of three or four inches ; if small, they should be curled round, but first sprinkled with a mixture of chojiped parsley, pepper, salt, and a little powdered sage, then rubbed or dipped in yolk of egg, and strewn with bread-crumbs
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