2 pounds eel
olive oil
2 cloves garlic, chopped
2 or 3 bay leaves
breadcrumbs
salt and pepper

Skin and cut eel into 2-inch lengths.

Heat a little olive oil, add garlic and bay leaves.

Season the eel and coat with breadcrumbs, then place in hot olive oil, adding more oil if necessary.

Bake eel in a moderate oven (350 degrees F.) until slightly brown and quite tender.

Add 1 or 2 tablespoons of water in course of baking.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library.

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