3 pounds eels, skinned and cleaned, and all the fat removed from the inside.

1 young onion, chopped fine.

4 table-spoonfuls of butter.

Pepper and salt to taste, with chopped parsley. Cut the eels in pieces about two inches in length; season, and lay in a saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan (or tin pail, if more convenient) closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a half, or until the eels are tender. Turn out into a deep dish. There is no more palatable preparation of eels than this, in the opinion of most of those who have eaten it.