Eel Broth
From Cassell's dictionary of cookery, 1892
Serves 2
This should yield three half-pints of broth.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1806. The excerpt below is the record exactly as published.
Eel Broth. — Clean half a pound of small eels, and set them on with three joints of water, some parsley, one slice of onion, a few pej^percorns ; let them simmer tiU the eels are broken and the broth good ; add salt
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