This section of the book is from the "Household Companion: The Model CookBook" book
Soak the fish over night, next morning put in a skillet in cold water. Let come to a boil and pour off water, add more and let come to a scald ; take up, spread over with butter, dredge with flour and set in oven to brown.
Cut off the head, and scald, scrape and clean thoroughly. Put on to boil, shell and all, add salt and pepper, and cook until very tender, pick meat from shell, season with butter, and thicken with a tablespoonful of flour and a little milk.
After cleaning the eels well, cut in pieces about two inches long, wash them and wipe them dry, roll them in flour or crackers, fry in hot lard. They should be browned all over and thoroughly done.