Eel Soup

Ingredients

• three pounds of middle-sized eels
• three ounces of good butter
• two quarts of water
• an onion sliced
• a bunch of sweet herbs
• three blades of mace
• some peppercorns
• salt to taste
• a small roll
• two table-spoonfuls of flour
• a quarter of a pint of cream

Method

1. 1

   Soak the eels in salt and water, cut off heads, bone, and slice thinly.

2. 2

   Simmer with butter for ten minutes, then add water, onion, herbs, mace, pepper, and salt.

3. 3

   Simmer until eels are tender, remove them, strain the liquid.

4. 4

   Make a smooth batter with flour and cream, combine with the liquid, and boil.

5. 5

   Serve over sliced eels.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 481. The excerpt below is the record exactly as published.

Eel Soup. — Soak three pounds of middle- sized eels in salt and water. Cut off the heads, bone, and slice them thinly. Simmer them in a stewpan, with three ounces of good butter. Allow them ten minutes, and then add two quarts of water, an onion sliced, a bunch of sweet herbs, three blades of mace, some pepper- corns, salt to taste, and a small roll. Simmer tiU the eels are tender, then remove them, and strain the liquid. Make a smooth batter with two table- spoonfuls of flour and a quarter of a pint of cream

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