Fried Eels

Skin and clean them well; cut them in pieces three inches long; boil them in milk and water with a little salt in it. When a fork goes into them easily, dip them in bread-crumbs or fine meal, and fry in lard or pork.

Stewed Eels

Skin and wash them, and wipe dry. Cut in pieces; sprinkle with flour, salt, and pepper. Brown them in pork-fat, with onion cut fine, and put into the fat first. Pour over boiling water just enough to simmer them, and dredge in flour if there is not sufficient. Cover closely, and cook fifteen minutes.