Eels Recipe

Eels, if very large, are best split open, cut into short pieces, and

seasoned with salt and pepper, and broiled several hours after they have

been salted. They are good cut into small strips, and laid in a deep

dish, with bits of salt pork, seasoned with salt and pepper, and covered

with pounded rusked bread, then baked half an hour. Small eels are the

best fried.

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