Broiled Eels

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 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.