The Century Cook Book circa: 1894
To cook eels. Skin and cleanse the eels and cut in two inch lengths. Slice half a pound of fat pork and fry to a crisp; take out pork and put the eel in the pan; if small set the lengths up on end, but if large you can put them in the pan lengthwise;
Sprinkle with salt and a very little pepper, add half a cup of water, cover lightly so that part of the steam can escape, put on the fire and cook until the water has all boiled away and one side of the eel is fried to a nice brown, then turn over carefully and fry the other side.
