To Broil Eels
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- eels
- 1 egg yolk
- bread crumbs
- parsley, chopped
- sage
- pepper
- salt
- butter
Instructions
- After skinning and cleaning the eels, rub them with egg yolk.
- Strew over them bread crumbs, chopped parsley, sage, pepper, and salt.
- Baste them well with butter and place them in a dripping pan.
- Serve with parsley and butter for sauce.