To Pitchcock Eels
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- eels
- pepper
- salt
- a little dried sage
- beef suet
- butter
- parsley
Instructions
- Skin and wash the eels, then dry them thoroughly with a cloth. Sprinkle them with pepper, salt, and a little dried sage. Turn them backward and forward, and skewer them to hold their shape.
- Rub a gridiron with beef suet. Broil the eels until they are a nice brown color. Place them on a dish and pour good melted butter over them. Lay fried parsley around them as garnish.