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To Spitchcock Eels

Eels are cleaned, seasoned, coated, and broiled or fried, served with lemon pickle, catsup, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Spitchcock Eels

Ingredients

Directions

Prepare

  1. Clean and skin the eels, then cut them into 3 to 4‑inch pieces.

  2. Score the pieces and sprinkle with pepper and coarse sea salt.

Coat and cook

  1. Dip the eels in a beaten egg, then coat with a mixture of grated bread crumbs, chopped parsley, and season with pepper, salt, and nutmeg.

  2. Rub a gridiron with a bit of suet and broil the eels over a clear fire, or fry them.

Serve

  1. Serve with lemon pickle and catsup in melted butter, or with parsley and butter.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eels
Form the main body of the dish, cooked through by broiling or frying.
Egg
Binds the bread crumb coating so it adheres to the eels during cooking.
Bread crumbs
Form a crisp coating that browns during broiling or frying.
Butter
Adds richness and moisture to the serving sauce.

The step that matters

Coat and cook the eels. The egg must fully coat the pieces before the crumbs are applied, or the coating can fall off. Cooking over a clear, steady fire or in fat helps the crumbs brown and the eel cook through without drying out.

Swap the nutmeg

How well each one fits the dish's main ingredients (pepper, egg, bread, parsley, lemon, butter):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits about as well
  4. Nutmegthe original

Fit is the average pairing score against pepper, egg, bread, parsley, lemon, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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