pescatariannut-freesoy-freeshellfish-free
Eels, Spitchcocked
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour to fry.
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.
Eels, Spitchcoeked.— Large eels are best for this mode of cooldng. When skinned and split, the back bones should be taken out SPITCHCOCKED EELS. carefully without tearing the fish, and they should be divided into three or four-inch pieces. Have ready a seasoning of chopped parsley, a very little sage, a blade of mace pounded, pepper, and salt ; let the pieces be well smeared with warmed butter and lemon-juice (or let them lie in it for two or three minutes), then strew the seasoning over, and dip each piece in egg and bread-cnunbs
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