In season all the year, but not so well-conditioned in April and May as in other months
First kill, then skin, empty, and wash them as clean as possible; cut them into four-inch lengths, and dry them well in a soft cloth. Season them with fine salt, and white pepper, or cayenne, flour them thickly, and fry them a fine brown in boiling lard; drain and dry them as directed for soles, and send them to table with plain melted butter or anchovy sauce. Eels are sometimes dipped into batter and then fried; or into egg and fine bread-crumbs (mixed with minced parsley or not, at pleasure), and served with plenty of crisped parsley round, and on them.
It is an improvement for these modes of dressing the fish to open them entirely; and remove the bones: the smaller parts should be thrown into the pan a minute or two later than the thicker portions of the bodies or they will not be equally done.