Eel Soup

Ingredients

• two pounds of eels
• a pint of boiling water
• half a cupful of vinegar
• a carrot
• an onion
• some parsley
• a little pepper and salt
• one-half of the eel broth
• two quarts of white stock
• a cupful of thinly sliced boiled carrot
• the same quantity of cooked peas
• a little thyme and marjoram
• a cupful of hot milk
• the yolk of one egg

Method

1. 1

   Cook eels in boiling water with vinegar, carrot, onion, parsley, and seasonings for twenty minutes.

2. 2

   Remove eels, mix half of the broth with white stock, add sliced carrot, peas, thyme, marjoram, hot milk, and egg yolk.

3. 3

   Pour over eels in a soup-tureen.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

Eel Soup. Take two pounds of eels cut in pieces and cook them for twenty minutes in a pint of boiling water, to which has been added half a cupful of vinegar, a carrot, an onion, some parsley and a little pepper and salt. Then remove the eels and mix one-half of the eel broth with two quarts of white stock, ad- ding a cupful of thinly sliced boiled carrot, the same quantity of cooked peas, and a little thyme and marjoram. Mix thor- oughly, add a cupful of hot milk and the yolk of one egg

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