Spitchcock Eels
Ingredients
Directions
Remove the heads and tails from the eels.
Clean the eels thoroughly.
Cut the eels open and flatten them.
Season with salt and pepper.
Grill the eels until cooked through.
Serve with cresses and boiled potatoes on the side.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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