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Classic
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page 79
and broil them. When they are enough, lay them in the dish, and pour melted
butter and mustard into the dish. Broil them whole.
To broil Eels.
Take a large eel, skin it and make it clean. Open the belly, cut it in four
pieces; take the tail end, strip off the flesh, beat it in a mortar, season it
with a little beaten mace, a little grated nutmeg, pepper and salt, a little
parsley and thyme, a little lemon-peel, and an equal quantity of crumbs of
bread; roll it in a little piece of butter, then mix it again with the yolk of
an egg; roll it up again and fill the three pieces of belly with it. Cut the
skin of the eel, wrap the pieces in, and sew up the skin. Broil them well, and
have butter and an anchovy for sauce, with a piece of lemon.
To spitchcock Eels.
You must split a large eel down the back and joint the bones, cut it in two or
three pieces, melt a little butter, put in a little vinegar and salt, let your
eels lay in it two or three mintues; then take the pieces up one by one, turn
them round with a little fine skewer, roll them in crumbs of bread, and broil
them of a fine brown. Let your sauce be plain butter, with the juice of lemon,
or good gravy with an anchovy in it.
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