To Pitchcock Eels
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- eels
- pepper
- salt
- dried sage
- beef suet
- butter
- parsley
Instructions
- Skin and wash your eels, then dry them with a cloth.
- Sprinkle them with pepper, salt, and a little dried sage.
- Turn them backward and forward, and skewer them.
- Rub a gridiron with beef suet and broil them a nice brown.
- Put them on a dish with good melted butter, and lay around fried parsley.