2 pound Eel
1/2 teaspoon Salt
1 tablespoon minced Parsley
1 tablespoon Butter
1 tablespoon Flour
1/8 teaspoon Pepper
Skin and clean eel; remove all fat carefully from inside. Cut eel into 1-1/2-inch lengths, place in saucepan with salt, parsley and water to cover; cover pan closely and simmer for 1 hour or until tender. Remove eel. Blend remaining ingredients together, add to liquid in pan and cook 3 minutes longer. Pour over eel.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!