Eels Stewed à l’Americain. Maltese Cross
3 pounds eels, skinned and cleaned, and all the fat removed from the inside.
1 young onion, chopped fine.
4 table-spoonfuls of butter.
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.