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spitchcock noun

  /ˈspɪt͡ʃkɒk/ , /ˈspɪt͡ʃˌkɑk/
  • (obsolete) A method of cooking an eel (or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it. [late 16th – 18th c.]
  • (by extension, archaic, or, obsolete) An eel (or other fish) prepared in this way. [from early 17th c.]
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