Fricaseed Eels

After skinning, clearing, and cutting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of butter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot.