Home › The Principles of Cookery › EELS, SPATCHCOCKED (another way)

EELS, SPATCHCOCKED (another way)

Take two pounds of eels; cut their heads off with a sharp knife, skin and clean the fish, and divide them into three-inch lengths; bone these, and sprinkle the inside of each with a mixture of chopped parsley, sweet herbs, pepper and salt. Put in a tiny piece of butter, and a squeeze of lemon-juice, close them, cover each piece with egg and bread-crumbs, and fry in boiling fat to a golden brown. Drain on blotting-paper, and serve on a hot napkin, garnished with fried parsley and cut lemon. Probable cost, 1s. 6d.