Are of two kinds, the river or fresh water eel, and the sea or conger eel. The flesh of the river eel is sweet, fine grained and dainty; that of the sea eel is coarse grained and oily; they must always be skinned before using: to do which a little silver sand is used to hold the the eel by the head. With a sharp knife make a circle round the neck, force down the skin an inch or so, and then with a steady pull the skin will strip off easily.

London Style Stewed Eels

A most simple and dainty dish, made by cutting river eels into two-inch lengths, boiling them till done in a parsley butter sauce seasoned with salt, pepper and a little vinegar; served in soup plates with bread and butter.

London Style Grilled Eels

River eels skinned, coiled round and kept in shape with a small skewer, dipped into beaten eggs, then coated with a mixture of grated breadcrumbs, lemon rind, chopped parsley and thyme leaves, salt, pepper, nutmeg; broiled a golden color and served with horseradish, with the option of tartar sauce.

London Style Baked Eels

River eels skinned, coiled round, pinned into shape with a skewer, coated with D'Uxelles sauce, rolled in breadcrumbs, arranged in a buttered baking pan, the inside of the coil filled with a piping of fish forcemeat; brushed with butter, baked a golden brown; served with Admiral sauce.

Boiled Eels, Maitre D'Hotel

River eels cut into finger lengths, boiled fifteen minutes in salted water; served with a border of mashed potatoes, with some Maitre D'Hotel butter poured over the eels.

Roast Eels, Anchovy Butter

River eels skinned, coiled, fastened with skewers, seasoned with salt and pepper, wrapped in buttered paper, roasted in medium oven till done, taken up, paper removed, spread with anchovy butter; served very hot with a sprig of parsley and slice of lemon inside the coiled eel.

Fried Eels, Shrimp Sauce

River eels skinned, cut into finger lengths; marinade them over night in a mixture of vinegar, grated lemon rind, salt, pepper and thyme, then taken up, drained, breaded, fried; served with shrimp sauce.

Matelote Of Eels

River eels skinned, cut into finger lengths, seasoned with salt and pepper, rolled in flour, lightly fried in butter, taken up, add to the butter they are fried in some white or red wine, thyme, marjoram, fish stock, red pepper, a few cloves and minced shallots, rapidly reduce; then is added Veloute sauce, boiled up, skimmed, strained over the eels in another sautoir, finished by adding some button mushrooms, blanched oysters or mussels, and season with lemon juice; served garnished with fancy crodtons.

Fricassee Of Eels

River eels skinned, cut into finger lengths, put to boil in fish stock with a little white wine, an onion stuck with cloves, a few minced shallots, bunch of herbs, salt and whole peppers; when done, taken up into a sautoir, the liquor reduced, then strained into a thick Hollandaise sauce, containing chopped parsley; eels placed into the finished sauce; served with a garnish of fancy croutons.