Note 210 — INDEX
Reading edition
No. 210. Eels to Broil.—We know of no better way to cook this often despised but really delicious fish, and although it need not necessarily be skinned for that purpose, we much prefer it in that way, then when split it can be nicely browned on both sides. Butter, pepper and salt are the only condiments needed to bring out its delicate flavor. Large eels are always the best, and particularly so for broiling.