This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 eel (about one pound)
1 onion, sliced
1 tablespoonful minced pars ley 4 tablespoonfuls olive oil
Fry the onion in the oil, and when of a golden color add the parsley. Wash and dry the eel and cut it in pieces, about two inches long. Add the eel to the onion together with the tomatoes and a little salt and pepper and the peas, if they are fresh. Otherwise put them in just before serving. Cook slowly until the eel is tender.
12 large smelts 2 tablespoonfuls lemon juice 1/2 teaspoonful minced onion 2 tablespoonfuls chopped mushrooms
Remove the heads, tails and fins and clean the fish. Wash thoroughly, dredge with salt and pepper, and stuff with a dressing made of the onion, mushrooms, crumbs, parsley, etc. Set on a well-oiled baking platter, sprinkle with lemon juice and cover. Bake eight minutes in a quick oven. Uncover, place buttered crumbs on top, and bake until the crumbs are browned. Serve with Hol-landaise, mousseline or sauce tartare.