Eel Soup

Ingredients

• ½ lb. eel
• 2 oz. onions
• 2 oz. rice flour
• 1 gill milk
• 1 quart water
• 3 oz. salt
• 1 tablespoonful parsley
• 1 tablespoonful chervil
• 1 tablespoonful oil
• pepper
• a handful of sorrel

Method

1. 1

   Cut the eel into slices ½ inch thick, chop onions, sorrel, parsley, and chervil.

2. 2

   Fry all in oil, then add rice flour mixed smoothly in milk and sufficient water to make 1 quart.

3. 3

   Stir until it boils, season with salt and pepper, and simmer until the eel is cooked.

4. 4

   Serve with sippets of bread.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 9. The excerpt below is the record exactly as published.

Eel Soup Materials.—} lb. eel, 2 02. onions, 2 oz. rice flour, 1 gill milk, 1 quart water, 3 oz. salt, 1 tablespoonful. parsley and. chervil, 1 tablespoonful oil, pepper,.a handful of sorrel. ) Sig - -Method.—Cut the eel into slices 4 inch thick, chop the onions, sorrel, parsley and chervil. Fry all together in the oil, and when this is done add the rice flour mixed smoothly in the milk and sufficient water to make 1 quart. Stir until it boils, season with salt and a little freshly ground pepper. | Simmer over gentle heat until the eel is cooked. Serve with sippets of bread. Mashed potato could be used instead of rice flour to thicken. Niall tay Fish Soup (Mock Bouillabaisse) Materials——1 or 2 \b. of. fish,—herring, mackerel, whiting and. mussels,—1 leek, 1 onion, toasted bread, pinch of savoury spice or herbs, 1 clove of garlic, 1 or 2 tomatoes, 1 teaspoonful chopped parsley, 1 tablespoonful of clarified fat or oil, juice of lemon. aie , a Method.—Chop the leek, onion and clove SOUPS, STOCKS, GRAVY, SAUCES 387 of garlic very finely, and fry in the fat, then add the tomatoes (peeled and _ coarsely chopped), parsley and a pinch of savoury spice or herbs. Cut the fish into pieces weighing about 2 to 8 oz. each—for instance, 1 herring cut into three pieces, 1 mackerel cut into four, 1 whiting cut into three, and a handful of mussels thoroughly cleansed. Place all in a dish, cover with well-seasoned fish stock and the juice of a lemon, bring to the boil, cover with a lid, and boil freely for 20 minutes. Toast as many pieces of bread, cut 4 inch thick, as there are persons, place these in a soup tureen and pour the fish liquid on the top. Serve all together, or the soup first, followed by the fish accompanied by potatoes. A sauce may be served with the fish if desired. This recipe provides a soup and a fish dish, which looks best when served in the casserole in which it was cooked. Fish Mock Turtle Soup (MapE witH A Cop’s HEap) Materials.—Cod’s head, 4 oz. onions

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