One of the mysteries of the English language finally explained.
An eel that has been split and grilled or fried.
- ‘The main aquatics exportation from the country includes spitchcocks, frozen fish slices, shell-off frozen shrimps, squids, kelps and lavers.’
- ‘Fresh chef Peter Evans and Getaway host Catriona Rowntree create a Mediterranean-themed menu of Italian mussels, polenta-crusted spitchcock with green olives and Gorgonzola dolce late with truffled honey.’
- ‘Until October 1st, the spitchcock exports to Japan recover after stopping two months.’
Split and grill or fry (an eel or other fish).
- ‘The room of banquet had been re-arranged by the old woman; spitchcocked chickens, fried rashers, and broiled marrow-bones appeared struggling for precedence.’
- ‘I spitchcocked it which means I split it up the backbone, flattened it, which involves putting it on a table and hammering it with my fist till it was flat.’
Late 15th century: of unknown origin; compare with spatchcock.
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