Recipe: Stewed Eels

First skin, gut, and trim away the fins from the eels, and then cut them into pieces three inches long; put these into a Saucepan, add a bit of butter, a spoonful of flour, some chopped parsley, pepper and salt, a little mushroom ketchup, and enough water to cover the pieces of eel; put them on the fire to boil gently for about ten  minutes, shaking them round in the Saucepan occasionally until they are done.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss