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Eels, Spatchcocked

Large eels are best for this mode of cooking. When skinned and split, the backbones should be taken out carefully without tearing the fish, and they should be divided into pieces three or four inches in length. 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-crumbs. Fry in boiling fat, and serve in a round on the dish with sauce piquante in the middle. Some prefer plain melted butter with the juice of lemon. Time, twenty minutes to fry. Probable cost, 6d. to 1s. per pound.