Rost Eels

This eel roasting recipe hails from England, circa 1706, a period when eel was a common feature on the dining tables of both the gentry and the everyday folk. The simple preparation and abundance of freshwater eels made it a practical, nutritious dish. The instructions draw on the rich culinary traditions of early 18th-century Britain, where roasting on an open spit and finishing with breadcrumbs (sometimes called 'Dutch biscuit') offered both texture and flavor contrast. The inclusion of oysters or shrimps in the sauce reflects the era’s appreciation for seafood combinations and their role in 'making sauce' – an essential flourish for any roast.

Back then, the recipe would have called for a sturdy metal roasting spit, hand-turned over an open fire or hearth. Kitchen twine (likely linen cloth in period terms) was used for securing the eel to the spit. Butter was melted in a small iron saucepan over the embers. A mortar and pestle (or even a rolling pin) would crush the Dutch bisket or bread to crumbs. For the sauce, a small saucepan would be set near the fire to gently warm butter and seafood or combine lemon juice for a tangy counterpoint.