No. 376 Spitchcocked Eels.
Take the bones out of the eels by opening them from head to tail, and cut them in pieces about four inches long, throw them into some flour, then have ready upon a dish about a couple of handfuls of bread-crumbs, a tablespoonful of chopped parsley, a little dried thyme, and a little cayenne pepper, then egg each piece of eel and bread-crumb them with it, fry them in very hot lard, dish them on a napkin, and serve shrimp-sauce in a boat.