Eels, Fried with Butter and Fine Herbs

Having cleaned some small eels, season with salt and pepper; roll them in flour, and fry slowly in butter; when done, dress and pour over the butter in which they were cooked. Bestrew over with finely cut-up chives and chopped parsley, squeeze over the juice of a lemon, and surround with a border of very thin slices of lemon, laying a bunch of parsley on top.