What's on the Menu?!: Fricassed Eels

                                       

Smiley's Cookbook (1895) 

Fricasseed Eels

The A&P Everyday Cook and Recipe Book (1889)
Miss E. Neil

5 or 6 eels

Butter

1 tsp flour or rolled cracker

Parsley chopped

Salt and pepper

1 wine-glass of vinegar

After skinning, clearing, and cutting five or six eels in pieces of two inches in Jength, boil them in water nearly to cover them, until tender; then add a good-sized bit of butter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot.

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