EELS, Fried.
Ingredients.—1 lb. of eels, 1 egg, a few bread-crumbs, hot lard. Mode.—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 a nice brown in hot lard. If the eels are small, curl them round, instead of cutting them up. Garnish with fried parsley. Time.—20 minutes or rather less. Average cost, 6d. per lb. Seasonable from June to March.