Take large eels and clean them, split them and remove the bone; then cut them into about four inch pieces and lay them in a large pan; sprinkle with salt and pepper and a slice of onion and salt pork. Bake until brown.

-- Rachel Jeffers

Eel Stifle

After eels are cleaned, cut them in pieces, about 1 1/2 inches, slice potatoes and onions as you would for scalloped potatoes.

If you bake it, use a roasting pan, or it can be cooked on top of the stove in a kettle.

I make about three layers.

Use about 1/4 lb. salt pork diced and fried and add some to each layer; add liquid almost to cover, cook until potatoes are brown on top.

-- Rachel Jeffers

Both recipes are from Wampanoag Cookery.

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