Take two pounds of fine silver eels: the best are those that are rather more than a half-crown piece in circumference, quite-fresh, full of life, and "as brisk as an eel:" wash them in several different waters, and divide them into pieces about four inches long. Some cooks, dredge them with a little flour, wipe them dry, and then egg and crumb them, and fry them in drippings till they are brown, and lay them to dry on a hair sieve. Have ready a quart of good beef gravy; it must be cold when you put the eels into it: set them on a slow fire to simmer very gently for about a quarter of an hour, according to the size of the eels; watch them, that they are not done too much; take them carefully out of the stewpan with a fish-slice, so as not to tear their coats, and lay them on a dish about two inches deep.
Skin and clean some eels; take a shallow pan, and cut the eels in lengths according to the depth of the pan; put them in, letting them stand upright in it; the pan should be filled; put in a little water, some salt, pepper, shallots cut small, some sweet herbs, and a little parsley cut small; set them in the oven to bake; when they are done take the liquor that comes from them, put it into a saucepan, and thicken it with a piece of butter rolled in flour, and a little white wine.
Small ones are preferable. Curl and put them on in boiling salt-and-water, with a little vinegar. Garnish with parsley. Sauce; - parsley and butter.
Take an eel, and cut it open; take out the bones; cut off the head and tail; lay the eel flat, and shred sage as fine as possible; mix with black pepper pounded, nutmeg grated, and salt; lay it all over the eel; roll it up hard in a cloth; tie it up tight at each end; then set over the fire some water, with pepper and salt, five or six cloves, three or four blades of mace, a bay-leaf or two; boil these with the hones, head, and tail, well; then put in the eel, and boil it till it is tender; then take it out, and boil the liquor, and when it is cold, put it to the eel; do not take off the cloth till you use them.
Cut them into pieces of three or four inches long, and then score across in two or three places; season them with pepper and salt,and dust them with flour, or dip them into an egg beat up, and sprinkle them with finely-grated bread crumbs; fry them in fresh lard or dripping. Let them drain and dry upon the back of a sieve before the fire. Garnish with paisley. Sauce; melted butter, and lemon pickle. If small, they may be curled and fried whole.
Take eels about half a pound each; cut them into pieces three inches long, season them with pepper and salt, and fill your dish. Add a gill of water or veal broth, cover it with paste, rub it over with a paste-brush dipped in yolk of egg, ornament it with some of the same paste, bake it an hour; and when done, make a hole in the centre, and pour in the following sauce through a funnel: the trimmings boiled in half a pint of veal stock, seasoned with pepper and salt, a table-spoonful of lemon-juice, and thickened with flour and water, strained through a fine sieve: add it boiling hot.
Bone them; season them well upon both sides with pepper, salt, a little mace, and Jamaica pepper; let them lie for six hours, then cut them into small pieces, and pack them close into a dish; cover them with a coarse paste and bake them. When quite cold, take off the paste, and pour over them clarified butter.
This the French cooks call the English way of dressing eels. Take two middling-sized silver eels, scour them with salt, slit them on the belly side, and take out the bones and wash and wipe them nicely; then cut them into pieces about three inches long, and wipe them quite dry; put two ounces of butter into a stewpan with a little minced parsley thyme, sage, pepper, and salt, and a very little chopped eschalot; set the stewpan over the fire; when the butter is melted, stir the ingredients together, and take it off the fire, mix the yolks of two eggs with them, and dip the eel in, a piece at a time, and then roll them in bread-crumbs, making as much stick to them as you can; then rub the gridiron with a bit of suet, set it high over a very clear fire, and broil your eels of a fine crisp brown. Dish them with crisp parsley, and send up with plain butter in a boat, and anchovy and butter.