The best are those caught in running waters, and they ought to be used as fresh as possible. They may be prepared many different ways, and are also very useful to lard other kinds of Fish.

Anguille En Fricass'ee De Poulets - Eels As Chicken Fricassee

Skin one or two Eels, according to their bigness, cut them in pieces, and put them into a Stew-pan, with a good bit of Butter, some Mushrooms, a faggot of sweet Herbs, and two Cloves; simmer these somc time, then add half a pint of white Wine, some Broth, Pepper and Salt; boil on a smart fire, reduce the Sauce, take out the Faggot, and make a Liaison with two or three Yolks of Eggs and Cream, and add a Lemon Squeeze when ready to serve. - I have already often observed that the Liaison must not boil.

Anguille A La Nivernoise - Eel, With Nivernoise Sauce

When it is skinned and well trimmed, cut it into bits of about two or three inches long, and marinate it in Oil, with chopped Parsley, Shallots, Mush-rooms, Pepper and Salt; make as much of the Marinate stick to it as possible, strew it with Bread Crumbs, and broil it on a slow fire, basting with the remainder of the Marinade: When done of a fine Colour, serve with a Sauce a la Nivernoise.

Anguille A La Broche Diversifiée - Eel Roasted, To Different Sauces

Cut a large Eel as the former, and marinate it about two hours with Oil and Lemon-juice, Pepper and Salt, two Cloves, two or three whole Shallots; Thyme and Laurel; then tie each bit to a skewer, wrap it up in Paper well buttered, squeeze the Herbs of the Marinade, and baste with the Liquor, adding a little melted Butter thereto: Serve with what Sauce or Ragout you think proper.

Anguille Glac'ee - Eel Glazed, Or As Fricandeaux

Cut a large Eel into pieces of what length you think proper, and lard them, either on one Side or both; (if you lard both Sides, take out the Backbone; if one only, leave it) braze them with thin slices of Veal, a few small bits of Ham, a faggot of sweet Herbs, two glasses of white Wine, and some. good Broth; simmer it as all other Brazes, (it requires but a short time); and when it is done, take out the Eel, reduce the Braze to a Glaze, to rub over the larded part, and put a little Broth and Cullis into the same pan, to gather the remainder of the Glaze; give it a boil or two, sift it, add a Lemon Squeeze, and serve under the Eel. - It may also be served with any Sauces, or stewed Greens of any sorts, according to the season.

Anguille A` La Chartreuse. From An Order Of Friars So Called

Simmer a good handful of Bread Crumbs in a pint of white Wine until the Liquid is quit reduced, and then let it cool; make a Farce with this, and the Flesh of a Carp minced, a bit of Butter, Parsley, Shallots and Mushrooms chopped very fine, Pepper and Salt, and mixed with Yolks of Eggs; lay some of the Farce on the Dish you intend for table, upon this slices of Eel, and continue the same alternately, finish-ing with the Farce uppermost; smooth it over with a knife dipped often in Whites of Eggs, strew it pretty thick with Bread Crumbs, and rasped Parmesan Cheese; and bake it in a moderate-heated oven, or in a Dutch oven; When it is done, drain off the Butter, and serve under a good clear Cullis Sauce, with a Lemon Squeeze.