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Eels, Fried

After the eel has been skinned and cleansed, cut it into neat pieces of four inches long, and when quite dry, season them with salt and pepper, and dip each piece into the beaten yolk of egg, cover it with bread-crumbs, and fry to a nice brown in butter or lard. If the eels are small they are usually curled round instead of being cut into pieces. Garnish with fried parsley, and serve on a napkin. Fry for about twenty minutes. Probable cost, 6d. to 1s. per pound.