Skin them, cut them into f our-inch lengths, season them with salt and pepper, roll them in flour or salted corn-meal, and fry them in boiling lard. Some parboil eels and bull-heads, saying it removes a muddy taste. I do not think it is necessary. Fried eels are generally served with a tomato, a pickle, or a Tartare sauce.
Put three - quarters of a cupful of butter into a stew-pan; when hot, add four small onions minced fine, which cook to a light-brown color; add then a table - spoonful of flour; when well mixed and cooked, add two cupfuls of stock, a wine-glass-ful of port-wine, and two bay leaves (the bay leaves may be omitted). Now put in the eels (two small ones or one large one), cut into pieces one inch long. Cover tightly.