Simmer for half an hour; drain and serve
on a platter with melted butter, lemon-juice, and minced parsley.
PICKLED EELS
Clean and cut three pounds of eels into six-inch lengths. Cover
with salt, let stand for three hours, then rinse thoroughly. Boil
together for fifteen minutes one cupful of vinegar, one cupful
of water, a sliced onion, two bay-leaves, three allspice, and a
slice of lemon. Put in half of the eels and simmer until tender,
take out, and cook the remaining half. Let the vinegar cool before
pouring over the eels.
GREEN EELS
Boil together an onion, a bunch of parsley,
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a pinch of celery seed, and a teaspoonful of mixed spices in a
little water. Add two cleaned and cut eels with water to cover
and simmer until done. Strain the sauce, thicken with butter and
flour cooked together, and pour over the eels. Serve with boiled
potatoes and cucumber salad.
BAKED EELS
Skin and parboil, cut into two-inch pieces, and put into a baking-pan.
Dredge with flour, season with salt and pepper and add half a cupful
of water. Bake for twenty minutes and take out. Thicken the gravy
with a tablespoonful of flour rubbed smooth with a little of the
liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire
sauce, and enough boiling water to make the sauce of the proper
consistency.
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