Eel Soup

Ingredients

• 1 sliced onion
• 2 lbs. of eels
• 3 pts. of cold water
• a pinch of mace
• a larger of cayenne
• 1 tablespoon of minced parsley
• 2 tablespoons of butter
• 1 tablespoon of flour
• juice of 1 lemon

Method

1. 1

   Heat dripping and fry onion.

2. 2

   Add cleaned eels cut into inch lengths, fry until light brown.

3. 3

   Transfer to a covered saucepan, add cold water, and cook slowly for 1 hr.

4. 4

   Season with mace, cayenne, and salt.

5. 5

   Stir in butter and flour mixture, simmer for 3 minutes, add lemon juice, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.

EEL SOUP. — Heat dripping, hissing hot, and fry 1 sliced onion in it. Now put in 2 lbs. of eels, cleaned, and cut into inch lengths, wiped dry, and fry on both sides to a light brown. Turn all into a covered saucepan, pour in 3 pts. of cold water, and cook slowly for an hr. Season with a pinch of mace, a larger of cayenne, salt to taste, and 1 tablespoon of minced parsley. Stir in 2 tablespoons of butter, cooked smooth, with 1 of flour; simmer 3 minutes, put in juice of 1 lemon, and serve. — Mrs. C. E. Worth, Wheeling, 111. EGG CHOWDER.— Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 5 potatoes, sliced, and hot water to cover. When potatoes are done add 1 pt. hot milk and slice in 5 hard- boiled eggs. Let boil up once. Add a generous lump of butter, with salt and pepper to taste, and serve at once. — ^Mrs. C. J. Can- thorne, Wilmette, 111. EGG SOUP.— ^Put 4 tablespoons of rice in 1 qt. of stock; cover and let simmer gently for 20 minutes; press it through a sieve and return to the kettle. Beat the yolks of the 2 eggs, add to them a little of the hot soup; turn this into the kettle; stir for a moment, until it reaches almost the boiling point. Do not let it boil, or it will curdle. Take it from the fire; add Yz teaspoon of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E. Worth, Wheeling, 111. EMERGENCY SOUP.— Put Yz teaspoon of celery salt in 1 cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of butter and thicken a little. Serve with croutons. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. —Mrs. C. E. Jefferson, 505 S. Sth Ave., Maywood, 111. COOK COUNTY COOK BOOK 181 FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; fry Yi lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into whiclT has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. —Mrs. C. E. Worth, Wheeling, 111. FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of imilk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let it boil up once, and serve. — ^Mrs. C. E. Worth, Wheeling, 111, VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for IS minutes, take up the fish, remove skin and bones and pick the fish into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of chopped parsley, a small onion and a blade of mace. Put in the fish. Mix 1 tablespoon of flour

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