Eel Soup, White

Ingredients

• three pounds of eels
• a blade of mace
• a strip of lemon-peel
• a bunch of the most fragrant sweet herbs
• three or four white onions
• a lump of butter
• a tea-cupful of fresh milk
• a couple of egg-yolks
• a dust of sugar

Method

1. 1

   Boil water with salt, pepper, mace, lemon-peel, and herbs.

2. 2

   Add eels until just done, then remove and bone.

3. 3

   Chop onions, roll butter in flour, and cook with onions.

4. 4

   Gradually add eel broth and milk, then add eel meat and heat through.

5. 5

   Optionally thicken with egg-yolks and season with sugar.

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.

three potmds of eels, after rolling them in flour, bread-crumbs, or batter. Open, take out the bones, and set them aside. Fry chopped onions brown in butter, browning afterwards enough flour to thicken the soup without egg-yolks. Stir in gradually either water or stock; during the process season as for eel soup, white {see Eel Soup, White). Put in the eel, and if you will, add at the same time a glass of white wine. After one boU up, serve, accompanied by bread dice toasted or fried. Similar soups can be made with other firm-fleshed, middle-sized fish, as small conger, soles, &c. By the same treatment cold remnants of fish, of various kinds, both boiled and fried, may be economised by appearing in novel and pala- table forms of soup. They can be enriched by any lobster, oyster, or anchovy sauce that is left. If you happen to have a few shrimps, pick a handful ; boil their shells ; with a little of the liquor give a slight flavour of shrimps to the soup, at the same time that you throw in your shrimp meats. These soups bear a dust of cayenne and sugar, and should be accom- panied by bread or rolls. Eel Soup, White. — Set a saucepan of water on the fire ; season with salt, whole pei^per, a blade of mace, a strip of lemon-peel, and a bunch of the most fragrant sweet herbs at command. AVhen it boils, thi-ow in the eels. As soon as they are done enough (and they are spoiled if done too much) — just enough to let the flesh come away from the bone — take them out, split them in two, and remove the bone. Each length of eel will thus make two pieces, which should be left entire. Set them aside. Chop fine three or four white onions. Roll a lump of butter in flour; put it in a stewpan with the onions ; moisten gradually with a little of the eel broth. When the onions are tender, add the rest of the liquor (removing the herbs and the lemon-peel), stir- ring it in gradually, Avith a tea-cupful of fresh milk. Throw in the eel meats, and set the soup aside until they are hot through. While they are so heating, you may further thicken with a couple of egg-yolks well worked into a little of the liquor. Taste if sufficiently sea- soned. You will find an almost imperceptible dust of sugar

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