Eel Soup (Hamburg)

Ingredients

• 2 pounds of eels
• 1 pint of boiling water
• 1/2 cup of vinegar
• 1 carrot
• 1 onion
• 2 quarts of white stock
• parsley
• thyme
• sweet marjoram
• 1 cup of hot milk
• the yolk of 1 egg

Method

1. 1

   Clean and cut into 2-inch pieces 2 pounds of eels.

2. 2

   Add 1 pint of boiling water, salt, pepper, parsley, 1 carrot, 1 onion, and 0.5 cup of vinegar.

3. 3

   Cook for 20 minutes, then add 1 cup of finely sliced carrot, cooked in water until tender, and 1 cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram, one half of the eel broth and salt.

4. 4

   Finally blend and add 1 cup of hot milk and the yolk of 1 egg and pour into a tureen over the eels.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 8. The excerpt below is the record exactly as published.

2 onions, and 2 carrots, for i hour. Add a blend- ing of I ounce of butter, i ounce of flour, the yolks of 2 eggs, arid a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, i carrot, 3 onions, parsley, thyme, and sweet mar- joram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing. PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, 7 With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine. FROG SOUP. (Normandy.) To ij4 quarts of white stock, add ij4 ounces of flour, an onion, parsley, celery, salt, and pepper. Cook it I hour, strain and add i dozen frogs' legs, fried in butter, and a glass of sherry. Cook }i hour more, add the yolks of 2 eggs, blended with I cup of hot milk and a little butter. HARE SOUP. (Poland.) Cook the bones, trimmings, gravy, and stuffing ofsome cooked rabbit with 3 onions, i carrot, i tur- nip, sliced, 2 cloves, a little mace, parsley, thyme, a bayleaf, and a piece of celery. Add i ounce of butter, and then, when fried together, add i quart of beef stock. Cook 2 hours, strain it, taking out the bones and pressing the rest through a sieve. Add I dozen forcemeat balls, made of bread- crumbs, chopped ham, herbs, egg, and butter, and poached in stock, a tablespoonful of port wine, and salt and pepper. LIVER SOUP. (Poland.) Cut j4 pound of liver into slices, add flour, — a spoonful, — I ounce of butter and i onion, cut fine. Fry this and then pound it, add three slices of 8 With a Saucepan over the Sea stale bread, in crumbs, salt, and pepper and 3 pints of brown stock. Boil 20 minutes, press through a sieve, add yolk of i egg and some chopped parsley, and serve at once. EEL SOUP. (Hamburg.) Clean and cut into 2-inch pieces 2 pounds of eels. Add i pint of boiling water, salt, pepper, parsley, i carrot, i onion, and }i cup of vinegar. Cook 20 minutes, then add i cup of finely sliced carrot, cooked in water until tender, and i cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram

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