Baked Eels Recipe

Instructions

1. Skin and parboil as for frying.
2. Cut in convenient lengths, put them in a baking-pan, dredge with flour, salt, and pepper, and add half a cup of water.
3. Bake twenty minutes, take them out on a hot platter, and make a gravy by stirring into the pan a tablespoon of flour, rubbing it smooth in the liquor in the pan.
4. When smooth, but not browned, add a tablespoon of butter, a teaspoon of Worcestershire, a little boiling water; stir until smooth and bubbling, and pour around the eels.