Fry as directed above, and serve on some tartare sauce; or partly stew first, and, when cold, egg, bread-crumb, and broil gently.

Spitchcocked Eels in some parts of England, are cooked with the skins on. They should be properly cleaned, and split down the back, and bone taken out, and cut into pieces of about four inches long; egg the inside, and throw over some bread-crumbs, in which have been mixed some chopped parsley, a little dried thyme, and some cayenne; place them in the oven, and whilst cooking baste them with butter in which some essence of anchovies has been mixed. The time they take cooking depends on the size, but may be known by the skin turning up.

Conger Eel is little appreciated in this country, although amongst the working-class of our neighbors, more particularly the French, it is an article of great consumption. If alive, its head should be cut off, and it should bleed as much as possible; but if dead, the pieces should be put into lukewarm water to disgorge previous to being cooked. The young fry are exceedingly good, and may be dressed like fresh-water eels. The large ones may be made into soup, and can also be cooked like sturgeon.