MORE ON EELS: We should have learned by now to be careful what we wish for. We asked a few weeks ago if anyone had a recipe for cooking eel, and we got one, along with some history on local Italian immigrants who considered the dish a delicacy.

Now we have two more. These come from Mike Crawford, who enjoys cooking and also collecting local cookbooks he finds at garage and yard sales.

“I knew I had the recipe somewhere,” Mike e-mailed. “Just a matter of finding it.”

He found the recipes in “The Art of Italian Cooking” by Maria Lo Pinto.

The first calls for 2 1/2 pounds of thick eel, 1 cup flour, 6 tablespoons of olive oil, 1 teaspoon of rosemary and salt and pepper to taste.

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