Pepper and salt to taste, with chopped parsley.
Cut the eels in pieces about two inches in length; season, and lay in a saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan (or tin pail, if more convenient) closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a half, or until the eels are tender. Turn out into a deep dish.
There is no more palatable preparation of eels than this, in the opinion of most of those who have eaten it.
Fricasseed Eels.
3 pounds fresh eels, skinned, cleaned, and cut into pieces about two inches long.
1 small onion, sliced.
Enough butter, or good dripping, to fry the eels.
1 cup good beef or veal gravy, from which the fat has been skimmed. Season with wine, catsup and lemon-juice.
Pepper and salt with minced parsley for seasoning.
A little flour.