To Fry Eels

Ingredients

• eels
• fine salt
• white pepper or cayenne
• flour
• lard
• plain melted butter or anchovy sauce
• egg
• fine bread-crumbs
• minced parsley
• crisped parsley

Instructions

1. Kill, skin, empty, and wash the eels as clean as possible.
2. Cut them into four-inch lengths.
3. Dry them well in a soft cloth.
4. Season the pieces with fine salt and white pepper or cayenne.
5. Flour them thickly.
6. Fry them a fine brown in boiling lard.
7. Drain and dry them as directed for soles.
8. Send them to table with plain melted butter or anchovy sauce.
9. For alternative breading: dip into batter, or into egg and fine bread-crumbs (mixed with minced parsley if desired), and serve with crisped parsley round and on them.
10. For improved texture: open the eels entirely and remove the bones, adding smaller parts to the pan a minute or two later than the thicker portions so they cook evenly.