| Spitchcock | v. t. [ 1st spit + cock. ] (Cookery) To split (as an eel) lengthwise, and broil it, or fry it in hot fat. [ 1913 Webster ] |
| Spitchcock | n. (Cookery) An eel split and broiled. [ 1913 Webster ] |
| Spitchcocked | a. (Cookery) Broiled or fried after being split lengthwise; -- said of eels. [ 1913 Webster ] |