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EELS, FRIED (another way)

Take one pound and a half of eels, cut off their heads, skin and clean the fish, and cut them into four-inch lengths. Dry them in a soft clean cloth. Mix together two ounces of flour, half a tea-spoonful of pepper, and one tea-spoonful of salt; roll the pieces of eel in the mixture, and put them into a frying basket. Fry in boiling lard to a golden brown. Drain on blotting paper, and serve on a hot napkin, garnished with fried parsley. Probable cost, 1s. to 1s. 6d.