silver-eel

Updated: May 5, 2025

Fry some toast, cut three-corner ways, with the roes; lay the fish on a coarse cloth to drain, and serve them up with butter, anchovy sauce, and the juice of a lemon. Garnish with the bread, roe, and lemon. FRIED EELS. There is a greater difference in the goodness of eels than of any other fish. The true silver-eel, so called from the bright colour of the belly, is caught in the Thames.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families