|Eel||3 Pound, cut in pieces 3 inches long|
|Onion||1 Medium, minced|
|Potatoes||2 , diced|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs) (Alter Quantity As Required)|
|Parsley sprigs||1 , chopped|
Try to buy eel thoroughly cleaned; if not, remove skin, let stand 15 minutes in a quart of cold salted water.
Rub with lemon, salt and pepper.
Cut eel into fine fillets.
Discard back bone.
Put layers of vegetables in baker first, then fish, and seasoning.
Submerge in boiling water.
Close and bake.