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Peel the eel, take off its head and its entrails. Cut it into piaces of ten cm. long, wash it and dry it by a dish-cloth. Take a pan and pour out some olive oil, some leaves of bay, vinegar, salt and pepper. Pour out the eel and mix to season it everywhere and leave it there for some hours. Spit the eel pieces alternating them with a leaf of bay and a piece of bread (roughly cut) Barbecue it (ideal embers would be those of vine shoots) and sprinkle with the marinate sauce, now and then. If necessary, put some salt when it is done. As the eel gets a nice golden colour, take it off the spit and arrange it on a course dish, pour out the left marinate sauce and serve it hot, along with a green salad. You may prepare that dish in the oven too, wiyh a baking-pan.
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