Fried Eel

After cleaning the eels well, cut each eel in pieces 2 inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry, as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done. Eel are occasionally dipped in batter and then fried, or into egg and bread crumbs. Serve your fried eel meal with crisped parsley.