Conger Eel Soup

Ingredients

• a bunch of savoury herbs
• a large carrot
• two large onions
• two bay-leaves
• four quarts of water
• one ounce of salt
• half an ounce of pepper
• five pounds of the head and tail part of a conger-eel
• a pint of green peas
• a pint of new milk

Method

1. 1

   Fry herbs, carrot, onions, and bay-leaves until brown, then add water and bring to a boil.

2. 2

   Skim, season with salt and pepper, and add conger eel.

3. 3

   Simmer for two hours, strain, and add green peas.

4. 4

   Just before serving, stir in new milk.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 69. The excerpt below is the record exactly as published.

Conger Eel Soup. Put a bunch of savoury herbs into a saucepan, with a large carrot sliced, two large onions, and two bay-leaves. Fry them to a light brown, then add four quarts of water. Let it boil, skim it well, season it with one ounce of salt and half an ounce of pepper, and put into it five pounds of the head and tail part of a conger-eel. Simmer gently and continuously for two hours, strain the soup, and add to it a pint of green peas. A few minutes before it is served put in a pint of new milk

Cook this with the app: pantry check, scaling, and the assistant.