Clean and cut the eels into three-inch lengths. Let stand for half an hour in a marinade of oil and lemon-juice, seasoned with pepper and salt. Drain, broil, and garnish with fried parsley.
BROILED EELS WITH SOUR SAUCE
Clean the eels and cut into five-inch lengths. Boil for ten minutes in one cupful of vinegar and enough cold water to cover, seasoning with salt, pepper-corns, carrot, onion, and parsley. Cool in the water, dip in crumbs, then in eggs beaten with a tablespoonful of olive-oil for each egg, then in bread-crumbs. Broil as usual. Serve with a sauce made of two tablespoonfuls of chopped shallots, fried in two tablespoonfuls of butter, added to a wineglassful each of white wine and vinegar. Add two cupfuls of stock and thicken with browned flour cooked in butter. Boil for five minutes, add one tablespoonful each of chopped mushrooms, parsley, pickles, and capers, and two tablespoonfuls of butter. Garnish with lemons and parsley.
FRIED EELS—I
Prepare and cut up the fish according to directions previously given and soak for several hours in vinegar with salt, pepper, and grated lemon-peel. Drain, dip into batter, and fry in deep fat. Serve with any preferred sauce.
FRIED EELS—II
Prepare according to directions previously given and cut into two-inch pieces. Dredge with flour and sauté in hot lard, or dip into egg and bread-crumbs and fry in deep fat. They may also be dipped into corn-meal before frying.
FRIED EELS—III
Prepare the eels according to directions given for Stewed Eels à la Americaine, sprinkling with shallot and parsley also. Let stand for several hours, dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.