Inquire, before buying, where they were caught, and give so decided a
preference to country eels as to refuse those fattened upon the offal
of city wharves. Nor are the largest eels the best for eating. One
weighing a pound is better for your purpose than a bulky fellow that
weighs three.
Skin and clean, carefully extracting all the fat from the inside. Cut
into lengths of an inch and a half; put into a saucepan, with enough
cold water to cover them; throw in a little salt and chopped parsley,
and stew slowly, closely covered, for at least an hour. Add, at the
last, a great spoonful of butter, and a little flour wet with cold
water, also pepper. Serve in a deep dish. The appearance and odor of
this stew are so pleasing as often to overcome the prejudices of those
who “Wouldn’t touch an eel for the world! They look like snakes!” And
those who have tasted them rarely enter a second demurrer.