Stewed Eels, American Style

Take three pounds of cleaned, skinned eels, having all the fat removed from the
insides, cut them into pieces about two inches long, shake a little pepper and salt
over and place in a jar with a quarter of a pound of butter. Chop an onion and scatter
over the eels, and one dessertspoonful of chopped parsley. Cover the jar closely,
stand it over the fire in a saucepan of cold water, allow it slowly to come to a boil
and cook until tender. This will take about an hour and a half from the time the
water boils. Serve in a deep dish.