Conger Eel Soup

Ingredients

• Put a bunch of savoury herbs into a saucepan
• a large carrot sliced
• two large onions sliced
• two bay-leaves
• add four quarts of water
• season it with one ounce of salt
• and half an ounce of pepper
• put into it five pounds of the head and tail part of a conger eel
• put with it a pint of green peas
• put in a pint of new milk

Method

1. 1

   Fry the herbs, carrot, onions, and bay leaves until brown.

2. 2

   Add water and seasonings, then the conger eel.

3. 3

   Simmer for two hours, strain, and add peas and milk before serving.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 405. The excerpt below is the record exactly as published.

Conger Eel Soup. — Put a bunch of savoury herbs into a saucepan, with a lajge carrot sliced, two largo onions sliced, and two bay-leaves. Fry them to a light bi-own, then add four quarts of Avater. 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. Sinmier gently and continuously for two hours, strain the soup, and put with it a pint of green peas. A few minutes before it is served, put in a pint of now milk

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