How to Cook Fish

by Myrtle Reed

FRIED EELS—IV

Clean the eels, cut into two-inch pieces, and parboil for eight minutes. Sprinkle with salt and pepper, dip into corn-meal, and sauté in salt pork fat.

EELS FRIED IN BATTER

Cut a large cleaned eel into joints, and soak for several hours in cold water, to which salt, pepper, and vinegar have been added. Drain dip in batter, and fry in hot fat. Drain on brown paper and serve with Tomato Sauce.