To Fry Eels
Skin them, wash well, season with pepper and salt, roll each piece in fine Indian meal, fry in boiling lard; or egg them, and roll in cracker-crumbs and fry. For sauce, use melted butter sharpened with lemon-juice.
“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.
Skin them, wash well, season with pepper and salt, roll each piece in fine Indian meal, fry in boiling lard; or egg them, and roll in cracker-crumbs and fry. For sauce, use melted butter sharpened with lemon-juice.