If an appetizing way to cook EEL is desired, it will be found advisable to fry it in deep fat. When it is to be cooked in this way, skin and clean the EEL and cut it into thick slices. Pour some vinegar over the slices, sprinkle them with salt and pepper, and allow them to stand for several hours. Remove the pieces from the vinegar, dip each one into slightly beaten egg and then into flour, and fry in deep fat until well browned. Serve plain or with a Sauce.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)