Forms: 6 spechcock, 7 spitchcoke, -cocke, 7– spitchcock. [Of obscure origin.]
† 1. A method of preparing an eel for the table (see sense 2). Also in advb. use. Obs.
1597. Breton, Wit’s Trenchmour, Wks. (Grosart), II. 10/1. The Cunger must be sowst, and the Eele in a Spechcock, or els they are not in their kind.
1771. Mrs. Haywood, New Present for Maid, 70. To broil an Eel Spitchcock.
2. An eel cut into short pieces, dressed with bread-crumbs and chopped herbs, and broiled or fried. Also transf.
1601. Chester, Love’s Martyr, Dial., lxxxi. A Spitchcoke, Stocke-fish, and the litle Pilcher.
a. 1643. W. Cartwright, Ordinary, II. i. Then a fresh turbot brought in for a buckler, With a long spitchcock for the sword adjoin’d.
1672. R. Wild, Lett., 9. He hath released more souls … than all the Popes since Cerberus the first have saved from being made Spitchcocks in that Kitchin of his Holiness.
1844. J. T. Hewlett, Parsons & W., v. How he will enjoy a spitchcock.
attrib. 1687. Miége, Gt. Fr. Dict., II. A Spitchcock Eel, sorte de grosse Anguille (qu’on rôtit ordinairement).
¶ 3. = SPATCHCOCK sb. 1. (In quot. attrib.)
1834. M. Scott, Cruise Midge (1836), I. v. 132. Give me another cup of coffee … and the wing of that spitchcock chicken, if you please.
