Broiled Eels

Garnish broiled eel with parsley and horseradish and serve with tartar or anchovy sauce.

Skin and clean a good-sized eel; remove the backbone and cut the eel into four or five pieces. Dip each piece first into egg and then into egg and then into breadcrumbs mixed with grated rind of lemon, nutmeg, parsley, sweet herbs, pepper and salt. Put the pieces of fish on a greased gridiron with the skin side of the fish downward, over a clear fire, and broil them, turning over when done on one side. Put on a hot dish, garnish with parsley and horseradish set alternately, and serve with tartar or anchovy sauce in a sauceboat.