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Time: 20 minutes, or rather less.

Seasonable from June to March.
Ingredients
  1. 1 lb. of eels
  2. 1 egg
  3. a few bread crumbs
  4. hot lard
  5. parsley
Directions
  • Wash the eels
  • Cut them into pieces 3 inches long, trim and wipe them very dry
  • Dredge with flour
  • Rub them over with egg, and cover with bread crumbs
  • Fry of a nice brown in hot lard
  • Garnish with fried parsley
    • note: If the eels are small, curl them round, instead of cutting them up.

    Note: Garfish may be dressed like eels, and either broiled or baked.

    Source: The Book of Household Management by Isabella Beeton (1859)
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