After cleaning the EELs well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry, as directed for other FISH, in hot lard or BEEF dripping, salted. They should be browned all over and thoroughly done.
EELs are sometimes dipped in batter and then fried, or into egg and bread crumbs. Serve with crisped parsley.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)