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.