Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 111

Skin your eels; turn, scotch, and wash them with melted butter; skewer them crosswise; fix them on the spit, and put over them a little pepper, salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it round the dish; make your sauce of butter and gravy.